Cargando…
Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1
Boiling and frying can alter the structure of peanut allergens and therefore change the IgE‐binding capacity of the Ara h 1. In this research, we aim to clarify the connections between structural changes and the allergenicity alteration, and recommend an effective thermal method to minimize the alle...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145249/ https://www.ncbi.nlm.nih.gov/pubmed/30258615 http://dx.doi.org/10.1002/fsn3.742 |