The Influence of the Presence of Wheat Flour on the Antigenic Activities of Egg White Proteins

PURPOSE: It is known that ovomucoid, an egg allergen, is heat resistant and remains soluble after heating. However, a recent study showed that the antigenic activity of ovomucoid could be reduced by heating when egg white (EW) was mixed with wheat flour. This study was performed to determine the inf...

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Detalles Bibliográficos
Autores principales: Shin, Meeyong, Lee, Jeongok, Ahn, Kangmo, Lee, Sang Il, Han, Youngshin
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 2013
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3529228/
https://www.ncbi.nlm.nih.gov/pubmed/23277877
http://dx.doi.org/10.4168/aair.2013.5.1.42

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3529228/
https://www.ncbi.nlm.nih.gov/pubmed/23277877
http://dx.doi.org/10.4168/aair.2013.5.1.42

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