Deciphering Changes in the Structure and IgE-Binding Ability of Ovalbumin Glycated by α-Dicarbonyl Compounds under Simulated Heating.
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DOI: 10.1021/acs.jafc.1c06939
Abstract: As a complex reaction, biological consequences of the Maillard reaction (MR) on dietary proteins need to be deciphered. Despite previous studies on the structural and antigenic properties of ovalbumin (OVA) by MR, associated changes induced… read more here.
Keywords: deciphering changes; ige binding; simulated heating; age ... See more keywords