Effects of methylglyoxal on shrimp tropomyosin structure and allergenicity during thermal processing
This study aimed to analyze the effect of methylglyoxal (MGO) on the structure and allergenicity of shrimp tropomyosin (TM) during thermal processing. The structural changes were determined by SDS-PAGE, intrinsic fluorescence, circular dichroism, and HPLC-MS/MS. The allergenicity was evaluated by in...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2023-03-01
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| Serija: | Food Chemistry: X |
| Teme: | |
| Online dostop: | http://www.sciencedirect.com/science/article/pii/S2590157522003303 |
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