搜索结果: 1-6 共查到“Antigenicity”相关记录6条 . 查询时间(0.109 秒)
The Secondary Structure of Heated Whey Protein and Its Hydrolysates Antigenicity
FTIR CD Whey protein Heat Treatment Antigenicity
2012/4/13
Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) were used to investigate the conformational changes of heated whey protein (WP) and the corresponding changes in the hydrolys...
Antigenicity Estimation of Collagenase-Treated Gelatins by a Novel Assay System Using Human Antibodies Secreted by B-Lymphoblastoid Cells
allergen antibody Epstein-Barr virus
2009/6/18
To estimate the antigenicities of collagenase-treated gelatins, we assessed some antibodies to porcine skin gelatin from a human immortalized B-cell library. A competitive enzyme-linked immunosorbent ...
Improvement of Digestibility of Bovine Serum Albumin by Chemical Treatment and Reduction in the Antigenicity of the Digests
Bovine serum albumin cysteine chemical treatment
2009/6/18
Bovine serum albumin (BSA) was chemically treated in the presence or absence of L-cysteine (Cys) after the cleavage of hydrogen bonds by urea and reduction of disulfide linkages by sodium tetrahydrobo...
The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
food allergy wheat flour glutenins antigenicity enzymatic modification
2014/3/3
The aim of our work was to estimate the usefulness of rabbit polyclonal anti-QQQPP peptide antibodies to determination of gluten proteins and the usage of these antibodies to estimate the changes of a...
Antigenicity of proteins found in cow's milk is age dependent. This is primarily due to infants possessing a more permeable intestinal wall than that in adults. Thus infants may acquire cow's milk all...
Decrease in Ovomucoid Antigenicity in the Processes of Breadmaking Supplemented with Egg White
dough, breadmaking egg white wheat flour
2010/11/23
The anitigenic activity of ovomucoid (OM) remaining in bread samples containing egg white was analyzed at several stages of bread making; dough preparation, kneading, fermentation and baking. Change i...