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Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography

Undirected modifications between food proteins and secondary plant metabolites can occur during food processing. The results of covalent interactions can alter the functional and biological properties of the proteins. The present work studied the extent of which covalent conjugation of the bioactive...

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Principais autores: Jenny Spöttel, Johannes Brockelt, Svenja Badekow, Sascha Rohn
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-03-01
coleção:Molecules
Assuntos:
whey proteins
allergenicity
α-lactalbumin
isothiocyanates
protein modifications
protein antigenicity
Acesso em linha:https://www.mdpi.com/1420-3049/26/7/1842
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