Assessment of the sensitizing capacity and allergenicity of enzymatic cross-linked arginine kinase, the crab allergen

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• 作者：Dan-Xia Fei ; Qing-Mei Liu ; Feng Chen ; Yang Yang ; Zhong-Wei Chen ; Min-Jie Cao and Guang-Ming Liu
• 刊名：Molecular Nutrition & Food Research
• 出版年：2016
• 出版时间：July 2016
• 年：2016
• 卷：60
• 期：7
• 页码：1707-1718
• 全文大小：1626K
• ISSN：1613-4133

文摘

The enzymatic cross-linking of an allergen by food processing may alter its sensitization potential. In this study, the IgE-binding activity and allergenicity of cross-linked thermal polymerized arginine kinase (CL-pAK) were investigated.