Optimizing the Functional and Safety Properties of a Marine Allergen: Maillard-Induced Conjugation of Chitosan and Saccharides Attenuates the Allergenicity of Turbot (<i>Scophthalmus maximus</i>) Parvalbumin

Fish allergy, mainly caused by Parvalbumin (PV), is a worldwide health issue with few effective mitigation options. This study investigated Maillard conjugation using chitosan (CS) and various saccharides to modify the structural, functional, and allergenic properties of turbot (<i>Scophthalmus maxi...

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Автори:	Linda Dzadu, Qi’an Han, Sheng Yin, Manman Liu, Shiwen Han, Huilian Che
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2026-04-01
Серія:	Foods
Предмети:	parvalbumin fish allergy chitosan Maillard reaction allergenicity reduction epitope masking
Онлайн доступ:	https://www.mdpi.com/2304-8158/15/7/1259
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