Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model

International Journal of Food Science and Technology

Volumn 50, Issue 2, 2015, Pages 356-364

  El Mecherfi, Kamel Eddine ^a,b   Rouaud, Olivier ^c   Curet, Sébastien ^c   Negaoui, Hanane ^a   Chobert, Jean Marc ^b   Kheroua, Omar ^a   Saidi, Djamel ^a   Haertlé, Thomas ^b  

^a UNIVERSITY OF ORAN   (Algeria)

^b INRA   (France)

^c CNRS   (France)

Author keywords

Allergy; Balb c; Bovine beta lactoglobulin; Microwaves; Milk proteins; Pepsin hydrolysis

Indexed keywords

ALLERGENS; ALLERGIES; BIOLOGICAL MATERIALS; CHLORINE COMPOUNDS; DICHROISM; HYDROLYSIS; IRRADIATION; MAMMALS; MICROWAVE HEATING; MICROWAVES; PROTEINS;

BALB/C; BETA-LACTOGLOBULIN; CONVENTIONAL HEATING; MICROWAVE TREATMENT; MILK PROTEIN; SECONDARY AND TERTIARY STRUCTURES; UV CIRCULAR DICHROISM; WHEY PROTEIN HYDROLYSATES;

MICROWAVE IRRADIATION;

BOVINAE; MURINAE; MUS;

EID: 85027951966     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12653     Document Type: Article

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