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Article

Digestibility and IgE-Binding of Glycosylated Codfish Parvalbumin

1 Jan 2013

Abstract excerpt

Food-processing conditions may alter the allergenicity of food proteins by different means. In this study, the effect of the glycosylation as a result of thermal treatment on the digestibility and IgE-binding of codfish parvalbumin is investigated. Native and glycosylated parvalbumins were digested with pepsin at various conditions relevant for the gastrointestinal tract. Intact proteins and peptides were...

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PMID: 23878817
DOI: 10.1155/2013/756789

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