| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538458 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠The nature of allergic reactions to chickpea has not been yet characterized. ⺠Vicilin and the basic subunit of legumin were found to be putative chickpea allergens. ⺠Pea and lentil protein extracts strongly inhibited IgE binding to chickpea globulin. ⺠Chickpea globulin likely cross-reacts with the allergens of pea and lentil.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shimrit Bar-El Dadon, Cristina Yolanda Pascual, Dani Eshel, Paula Teper-Bamnolker, MarÃa Dolores Paloma Ibáñez, Ram Reifen,