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Structure and stability of 2S albumin-type peanut allergens: implications for the severity of peanut allergic reactions
Resistance to proteolytic enzymes and heat is thought to be a prerequisite property of food allergens. Allergens from peanut (Arachis hypogaea) are the most frequent cause of fatal food allergic reactions. The allergenic 2S albumin Ara h 2 and the homologous minor allergen Ara h 6 were studied at th...
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| Autores principales: | , , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Portland Press Ltd.
2006
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1462689/ https://ncbi.nlm.nih.gov/pubmed/16372900 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1042/BJ20051728 |
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