Changes in Major Peanut Allergens Under Different pH Conditions

Regional dietary habits and cooking methods affect the prevalence of specific food allergies; therefore, we determined the effects of various pH conditions on major peanut allergens. Peanut kernels were soaked overnight in commercial vinegar (pH 2.3) or acetic acid solutions at pH 1.0, 3.0, or 5.0....

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Detalles Bibliográficos
Autores principales: Kim, Jihyun, Lee, Jeongok, Seo, Won Hee, Han, Youngshin, Ahn, Kangmo, Lee, Sang-Il
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Academy of Asthma, Allergy and Clinical Immunology; The Korean Academy of Pediatric Allergy and Respiratory Disease 2012
Materias:
Brief Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3328733/
https://www.ncbi.nlm.nih.gov/pubmed/22548209
http://dx.doi.org/10.4168/aair.2012.4.3.157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3328733/
https://www.ncbi.nlm.nih.gov/pubmed/22548209
http://dx.doi.org/10.4168/aair.2012.4.3.157

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