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Effect of laccase-catalyzed cross-linking on the structure and allergenicity of Paralichthys olivaceus parvalbumin mediated by propyl gallate.
Lv, Liangtao; Tian, Shenglan; Ahmed, Ishfaq; Ramesh Pavase, Tushar; Lin, Hong; Xu, Lili; Li, Zhenxing; Liu, Fenghai.
Affiliation
  • Lv L; Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
  • Tian S; Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
  • Ahmed I; Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
  • Ramesh Pavase T; Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
  • Lin H; Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
  • Xu L; Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
  • Li Z; Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China. Electronic address: lizhenxing@ouc.edu.cn.
  • Liu F; Qingdao Municipal Hospital Group, Qingdao 266071, PR China.
Food Chem ; 297: 124972, 2019 Nov 01.
Article in En | MEDLINE | ID: mdl-31253320
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Parvalbumins / Propyl Gallate / Flatfishes / Allergens / Fish Proteins / Laccase Limits: Animals Language: En Journal: Food Chem Year: 2019 Document type: Article Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Parvalbumins / Propyl Gallate / Flatfishes / Allergens / Fish Proteins / Laccase Limits: Animals Language: En Journal: Food Chem Year: 2019 Document type: Article Country of publication: Reino Unido