Phosphorylation of ovalbumin after pulsed electric fields pretreatment: Effects on conformation and immunoglobulin G/immunoglobulin E-binding ability

Phosphorylation of ovalbumin after pulsed electric fields pretreatment: Effects on conformation and immunoglobulin G/immunoglobulin E-binding ability

Ovalbumin (OVA) is one of major allergens of hen egg white with excellent nutritional and processing properties. Previous research exhibits that pulsed electric field (PEF) treatment could partially unfold OVA. This may contribute to the improvement of OVA phosphorylation. In this study, the effect...

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Bibliographic Details
Main Authors: Wenhua Yang, Wenjing Duan, Qiuhong Li, Dengle Duan, Qin Wang
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-08-01
Series:Frontiers in Nutrition
Subjects:
pulsed electric fields
phosphorylation
ovalbumin
structure
IgE-binding
IgG-binding
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.932428/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.932428/full

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