Physicochemical properties and IgE binding ability changes of turbot allergen during oxidation

During food processing and storage, proteins are susceptible to the action of any hydroxyl radicals. Reactive oxygen species (ROS) are naturally generated in food systems. Oxidative processes in food result in decreased quality by causing changes in color, texture, flavor and nutritional value. Curr...

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Principais autores:	LU Zongchao, LI Zhenxing, ZHANG Limin, LIN Hong
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Zhejiang University Press 2013-11-01
coleção:	浙江大学学报. 农业与生命科学版
Assuntos:	turbot allergen protein oxidation hydroxyl radical oxidation systems Western blot indirect enzyme-linked immunosorbent assay
Acesso em linha:	https://www.academax.com/doi/10.3785/j.issn.1008-9209.2013.01.082
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