Transglutaminase-catalysed cross-linking eliminates Penaeus chinensis tropomyosin allergenicity by altering protein structure
Transglutaminase (TG) is a major food processing enzyme that induces protein cross-linking. Tropomyosin (TM) is a major shellfish allergen that is responsible for at least 80% of the shrimp allergic incidents. The aim of this research was to investigate the effect of TG on TM allergenicity and revea...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | Food and Agricultural Immunology |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/09540105.2019.1580250 |