The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose

The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose

Cra a 4 is a heat stable allergen in oyster, the effect of Maillard reaction on the immunoreactivity and structure of Cra a 4 was investigated. Firstly, Cra a 4 was cloned, expressed and identified. The purified Cra a 4 was incubated with xylose at 100 °C, pH 8.5 for 30 min or with glucose for 60 mi...

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Bibliographic Details
Main Authors: Meng Liu, Fei Huan, Jianhua Zhang, Lijun Huang, Lei Yu, Tianliang Bai, Jingyu Zhang, Yang Yang, Guixia Chen, Guangming Liu
Format: Article
Language:English
Published: Maximum Academic Press 2022-01-01
Series:Food Materials Research
Subjects:
immunoreactivity
maillard reaction
oyster
sarcoplasmic-calcium-binding protein
structure
Online Access:https://www.maxapress.com/article/doi/10.48130/FMR-2022-0013

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