Investigation of the mechanism underlying the influence of mild glycation on the digestibility and IgG/IgE-binding abilities of β-lactoglobulin and its digests through LC orbitrap MS/MS

The reduction in the immunoglobulin G and immunoglobulin E binding capacity of β-lactoglobulin via spray-drying technology

(2020) Sen Yang et al.   JOURNAL OF DAIRY SCIENCE

Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass Spectrometry

(2020) Yipeng Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conformational alteration and the glycated sites in ovalbumin during vacuum freeze-drying induced glycation: A study using conventional spectrometry and liquid chromatography–high resolution mass spectrometry

(2020) Hui Wang et al.   FOOD CHEMISTRY

Reduced IgE/IgG binding capacities of bovine α-Lactalbumin by glycation after dynamic high-pressure microfluidization pretreatment evaluated by high resolution mass spectrometry

(2019) Jin-lin Li et al.   FOOD CHEMISTRY

Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress

(2018) Jiayi Yang et al.   FOOD CHEMISTRY

Allergenicity reduction of bovine milk β-lactoglobulin by proteolytic activity of lactococcus lactis BMC12C and BMC19H isolated from Iranian dairy products

(2018) Rezvan Kazemi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Glycation of the Major Milk Allergen β-Lactoglobulin Changes its Allergenicity by Alterations in Cellular Uptake and Degradation

(2018) Marija Perusko et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment

(2018) Shuang Ma et al.   ULTRASONICS SONOCHEMISTRY

The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MS

(2018) Wenhua Yang et al.   Food & Function

Conformation, allergenicity and human cell allergy sensitization of tropomyosin from Exopalaemon modestus: Effects of deglycosylation and Maillard reaction

(2018) Ziye Zhang et al.   FOOD CHEMISTRY

Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment

(2018) Junzhen Zhong et al.   FOOD CHEMISTRY

Development of sandwich ELISA for testing bovine β-lactoglobulin allergenic residues by specific polyclonal antibody against human IgE binding epitopes

(2017) Shengfa He et al.   FOOD CHEMISTRY

Characterization of the potential allergenicity of irradiated bovine α-lactalbumin in a BALB/c mouse model

(2016) Xuanyi Meng et al.   FOOD AND CHEMICAL TOXICOLOGY

Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in anex vivomurine allergy model

(2014) Kamel-Eddine El Mecherfi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry

(2013) Hui Wang et al.   FOOD CHEMISTRY

Effect of molecular size and charge state of reducing sugars on nonenzymatic glycation of β-lactoglobulin

(2013) Yingjia Chen et al.   FOOD RESEARCH INTERNATIONAL

Glycation of α-lactalbumin with different size saccharides: Effect on protein structure and antigenicity

(2013) Ming Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin

(2010) Marta Corzo-Martínez et al.   INTERNATIONAL DAIRY JOURNAL

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

(2009) S.N. Jamdar et al.   FOOD CHEMISTRY

Cow's milk allergy in adults is rare but severe: both casein and whey proteins are involved

(2008) H-Y. Lam et al.   CLINICAL AND EXPERIMENTAL ALLERGY