Phosphorylation of ovalbumin after pulsed electric fields pretreatment: Effects on conformation and immunoglobulin G/immunoglobulin E-binding ability

Ovalbumin (OVA) is one of major allergens of hen egg white with excellent nutritional and processing properties. Previous research exhibits that pulsed electric field (PEF) treatment could partially unfold OVA. This may contribute to the improvement of OVA phosphorylation. In this study, the effect...

Descripción completa

Detalles Bibliográficos
Autores principales: Yang, Wenhua, Duan, Wenjing, Li, Qiuhong, Duan, Dengle, Wang, Qin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9412950/
https://www.ncbi.nlm.nih.gov/pubmed/36034920
http://dx.doi.org/10.3389/fnut.2022.932428

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9412950/
https://www.ncbi.nlm.nih.gov/pubmed/36034920
http://dx.doi.org/10.3389/fnut.2022.932428

Ejemplares similares