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Heat-induced alterations in cashew allergen solubility and IgE binding
Cashew nuts are an increasingly common cause of food allergy. We compare the soluble protein profile of cashew nuts following heating. SDS-PAGE indicate that heating can alter the solubility of cashew nut proteins. The 11S legumin, Ana o 2, dominates the soluble protein content in ready to eat and m...
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| Publicado en: | Toxicol Rep |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2016
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5615785/ https://ncbi.nlm.nih.gov/pubmed/28959544 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.toxrep.2015.12.009 |
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