Raising the pH of the pepsin-catalysed hydrolysis of bovine whey proteins increases the antigenicity of the hydrolysates

Schmidt, D.G.; Meijer, R.J.G.M.; Slangen, C.J.; Beresteijn, E.C.H. van , PO Box 20, 6710 BA Ede

Raising the pH of the pepsin-catalysed hydrolysis of bovine whey proteins increases the antigenicity of the hydrolysates

1995

Schmidt, D.G. | Meijer, R.J.G.M. | Slangen, C.J. | Beresteijn, E.C.H. van (Department of Biophysical Chemistry, Netherlands Institute for Dairy Research (NIZO), PO Box 20, 6710 BA Ede (Netherlands))

AGROVOC Keywords

albumine albumins antigene antigens beta lactoglobulin beta lactoglobulina beta lactoglobuline blood proteins genre humain hydrolyse hydrolysis hydrolyzed proteins hypersensitivity lait leche mankind milk pepsin pepsina pepsine ph proteinas hidrolizadas proteine proteine sanguine proteins proteolisis proteolyse proteolysis serum albumin whey whey protein

Bibliographic information

Published in

Clinical and Experimental Allergy (United Kingdom)

Volume 25 Issue 10

Pagination

pp. 1007-1017

Other Subjects

Reacciones alergicas; Albuminas; Milk allergy; Hidrolisis; Alpha-lactalbumin; Proteinas de suero de leche; Proteine de lactoserum; Antigenos; Bovine serum albumin; Hydrolysat de proteines; Hydrolysates; Lactoserum; Suero de la leche; Genero humano; Reaction allergique; Proteinas; Proteinas sanguineas

Language

English

Note

33 ref.

In AGRIS since: 1996-08-15

Format: AGRIS AP

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