Digestibility and IgE-Binding of Glycosylated Codfish Parvalbumin

Food-processing conditions may alter the allergenicity of food proteins by different means. In this study, the effect of the glycosylation as a result of thermal treatment on the digestibility and IgE-binding of codfish parvalbumin is investigated. Native and glycosylated parvalbumins were digested...

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Detalles Bibliográficos
Autores principales: de Jongh, Harmen H. J., Robles, Carlos López, Timmerman, Eefjan, Nordlee, Julie A., Lee, Poi-Wah, Baumert, Joseph L., Hamilton, Robert G., Taylor, Steve L., Koppelman, Stef J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708386/
https://www.ncbi.nlm.nih.gov/pubmed/23878817
http://dx.doi.org/10.1155/2013/756789

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708386/
https://www.ncbi.nlm.nih.gov/pubmed/23878817
http://dx.doi.org/10.1155/2013/756789

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