Heat-induced alterations in cashew allergen solubility and IgE binding

Cashew nuts are an increasingly common cause of food allergy. We compare the soluble protein profile of cashew nuts following heating. SDS-PAGE indicate that heating can alter the solubility of cashew nut proteins. The 11S legumin, Ana o 2, dominates the soluble protein content in ready to eat and m...

Descripción completa

Detalles Bibliográficos
Autores principales: Mattison, Christopher P., Bren-Mattison, Yvette, Vant-Hull, Barry, Vargas, Aurora M., Wasserman, Richard L., Grimm, Casey C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5615785/
https://www.ncbi.nlm.nih.gov/pubmed/28959544
http://dx.doi.org/10.1016/j.toxrep.2015.12.009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5615785/
https://www.ncbi.nlm.nih.gov/pubmed/28959544
http://dx.doi.org/10.1016/j.toxrep.2015.12.009

Ejemplares similares