IgE Recognition and Structural Analysis of Disulfide Bond Rearrangement and Chemical Modifications in Allergen Aggregations in Roasted Peanuts.
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DOI: 10.1021/acs.jafc.3c01482
Abstract: Given that roasting changes the structure and allergenicity of peanut allergens, the structural information of peanut allergens must be expounded to explain the alteration in their allergenicity. This work focused on allergen aggregations (AAs) in… read more here.
Keywords: allergen aggregations; roasted peanuts; bond rearrangement; ige recognition ... See more keywords