Liu M, Han TJ, Huan F, Li MS, Xia F, Yang Y, Wu YH, Chen GX, Cao MJ, Liu GM. Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin.
Food Funct 2021;
12:2032-2043. [DOI:
10.1039/d0fo02869j]
[Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food processing can change the structure and immunoreactivity of purified allergens, but the effect of food processing on the immunoreactivity of the processed and purified allergen is still poorly understood.
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