Changes in immunoreactivity of allergen-reduced peanuts due to post-enzyme treatment roasting

Food Chemistry

Volumn 256, Issue , 2018, Pages 188-194

  Mikiashvili, Nona ^a   Yu, Jianmei ^a  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

Author keywords

Enzymatic treatment; IgE binding; In vitro allergenicity; Peanut allergens; Post treatment roasting

Indexed keywords

ALLERGENS; CALCINATION; OILSEEDS;

ALLERGENICITY; ENZYMATIC TREATMENTS; IGE BINDINGS; PEANUT ALLERGENS; POST TREATMENT;

ENZYMES;

CELLULASE; FOOD ALLERGEN; IMMUNOGLOBULIN E; PAPAIN; SUBTILISIN; ENZYME; PLANT ANTIGEN; PLANT PROTEIN;

ALLERGENICITY; ARTICLE; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; ENZYME THERAPY; GLYCATION; IMMUNOBLOTTING; IMMUNOREACTIVITY; IN VITRO STUDY; LIMIT OF QUANTITATION; PEANUT ALLERGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; QUANTITATIVE ANALYSIS; WESTERN BLOTTING; ARACHIS; HEAT; HUMAN; IMMUNOLOGY;

ANTIGENS, PLANT; ARACHIS; ENZYMES; HOT TEMPERATURE; HUMANS; IMMUNOGLOBULIN E; PEANUT HYPERSENSITIVITY; PLANT PROTEINS;

EID: 85042631693     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.119     Document Type: Article

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