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关键词

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

书目信息

发表于

Clinical and Experimental Allergy (United Kingdom)

卷 25 期 10

页码

pp. 1007-1017

其它主题

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

语言

英语

注释

33 ref.

自何时收录于AGRIS: 1996-08-15

格式: AGRIS AP

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