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))

Ключевые слова АГРОВОК

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

Библиографическая информация

Опубликовано в

Clinical and Experimental Allergy (United Kingdom)

Том 25 Выпуск 10

Нумерация страниц

pp. 1007-1017

Другие темы

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

Язык

Английский

Примечание

33 ref.

В АГРИСе с: 1996-08-15

Формат: AGRIS AP

Поставщик данных

Эту запись предоставил Department for Environment, Food and Rural Affairs

Откройте коллекцию этого поставщика данных в AGRIS

Посмотрите в Google Scholar

If you notice any incorrect information relating to this record, please contact us at agris@fao.org agris@fao.org