Maillard reaction affecting immunobinding activity and digestibility of tropomyosin in Alectryonella plicatula food matrix
In recent years, the allergy rate of oysters has surged, and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin (TM). In this study, the Maillard reaction with xylose significantly reduced the IgE binding capacity of Alectryonella plicatula...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-09-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250239 |
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