Glycation of whey protein with dextrans of different molar mass: Effect on immunoglobulin E-binding capacity with blood sera obtained from patients with cow milk protein allergy.

Xu, Lei; Gong, Yuansheng; Gern, James E; Ikeda, Shinya; Lucey, John A

Xu, Lei; Gong, Yuansheng; Gern, James E; Ikeda, Shinya; Lucey, John A.

Afiliação

Xu L; Department of Food Science, Madison 53706.
Gong Y; Department of Food Science, Madison 53706.
Gern JE; School of Medicine and Public Health, Madison 53706.
Ikeda S; Department of Food Science, Madison 53706.
Lucey JA; Department of Food Science, Madison 53706; Center for Dairy Research, University of Wisconsin, Madison 53706. Electronic address: jlucey@cdr.wisc.edu.

J Dairy Sci ; 101(8): 6823-6834, 2018 Aug.

Article em En | MEDLINE | ID: mdl-29778476

Assuntos

Imunoglobulina E/sangue; Hipersensibilidade a Leite/imunologia; Proteínas do Soro do Leite/química; Proteínas do Soro do Leite/imunologia; Animais; Bovinos; Dextranos; Feminino; Humanos; Imunoglobulina E/imunologia; Proteínas do Leite/química; Proteínas do Leite/imunologia

Palavras-chave

Maillard reaction; cow milk protein allergy; dextran; protein-polysaccharide glycates; whey protein isolate

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Imunoglobulina E / Hipersensibilidade a Leite / Proteínas do Soro do Leite Limite: Animals / Female / Humans Idioma: En Revista: J Dairy Sci Ano de publicação: 2018 Tipo de documento: Article

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