In vitro digestibility and IgE reactivity of enzymatically cross-linked heterologous protein polymers

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• 作者：Yan Li ; Srinivasan Damodaran ; ^{sdamodar@wisc.edu}
• 关键词：Protein allergy ; Protein cross-linking ; Transglutaminase ; ELISA ; IgE reactivity
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1151-1157
• 全文大小：1685 K
• 卷排序：221

文摘

Binary mixtures of whey protein, casein, and soy protein were enzymatically cross-linked. Heterologous protein polymers had significantly lower IgE reactivity than homologous conjugates. The conjugates were less digestible under simulated gastro-intestinal conditions. The peptides released during the time course of digestion were essentially not IgE reactive.