The influence of glycosylation on the antigenicity, allergenicity, and structural properties of 11S-lactose conjugates.

Bu, Guanhao; Zhang, Nan; Chen, Fusheng

Bu, Guanhao; Zhang, Nan; Chen, Fusheng.

Affiliation

Bu G; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Zhang N; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Chen F; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: fushengc@aliyun.com.

Food Res Int ; 76(Pt 3): 511-517, 2015 Oct.

Article in En | MEDLINE | ID: mdl-28455032

Key words

11S; 3, 3', 5, 5'-Tetramethylbenzidine (PubChem CID: 19083738); Allergenicity; Antigenicity; Disodium hydrogen phosphate (PubChem CID: 61456); Ethanol (PubChem CID: 702); Glycation; Hydrochloric acid (PubChem CID: 313); Lactose (PubChem CID: 6134); Potassium bromide (PubChem CID: 253877); Sodium chloride (PubChem CID: 5234); Sodium dodecyl sulfate (PubChem CID: 3423265); Sodium hydroxide (PubChem CID: 14798); Structural properties; Sulfuric acid (PubChem CID: 1118)

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Res Int Year: 2015 Document type: Article Affiliation country: China Country of publication: Canada

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