Impact of food processing on the structural and allergenic properties of food allergens

被引：155
|
作者：
Mills, E. N. Clare [1 ]
Sancho, Ana I. [1 ]
Rigby, Neil M. [1 ]
Jenkins, John A. [1 ]
Mackie, Alan R. [1 ]
机构：
[1] Inst Food Res, Colney Norwich NR4 7UA, England
来源：
MOLECULAR NUTRITION & FOOD RESEARCH | 2009年 / 53卷 / 08期
基金：
英国生物技术与生命科学研究理事会;
关键词：
Bet v 1; Food processing; Immunoglobulin E; Maillard's reaction; Prolamin superfamily; LIPID-TRANSFER PROTEIN; BETA-LACTOGLOBULIN; MAJOR ALLERGEN; ALPHA-LACTALBUMIN; MAILLARD REACTION; CROSS-REACTIVITY; WHEY PROTEINS; BIRCH POLLEN; DENATURATION; STABILITY;
D O I：
10.1002/mnfr.200800236
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?.
引用
收藏
页码：963 / 969
页数：7
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