Changes in Major Peanut Allergens Under Different pH Conditions

Regional dietary habits and cooking methods affect the prevalence of specific food allergies; therefore, we determined the effects of various pH conditions on major peanut allergens. Peanut kernels were soaked overnight in commercial vinegar (pH 2.3) or acetic acid solutions at pH 1.0, 3.0, or 5.0....

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Autors principals: Kim, Jihyun, Lee, Jeongok, Seo, Won Hee, Han, Youngshin, Ahn, Kangmo, Lee, Sang-Il
Format: Artigo
Idioma:Inglês
Publicat: The Korean Academy of Asthma, Allergy and Clinical Immunology; The Korean Academy of Pediatric Allergy and Respiratory Disease 2012
Matèries:
Brief Communication
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC3328733/
https://ncbi.nlm.nih.gov/pubmed/22548209
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4168/aair.2012.4.3.157
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