Article ID Journal Published Year Pages File Type
10540426 Food Chemistry 2013 7 Pages PDF
Abstract
► The egg yolk slightly increased the susceptibility to hydrolysis of egg white proteins. ► Clusterin and ovoinhibitor possess ability to react with egg-allergic patient's IgE. ► The immunoreactivity of egg white after digestion was not modified by the presence of yolk components.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Immunoreactivity of hen egg allergens: Influence on in vitro gastrointestinal digestion of the presence of other egg white proteins and of egg yolk
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