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Influence of Enzymatic Hydrolysis on the Allergenicity of Roasted Peanut Protein Extract

DOI

85

Citations

26

References

2011

Year

Beatriz Cabanillas, Mercedes M. Pedrosa, Julia Rodríguez, Mercedes Múzquiz, Soheila J. Maleki, Carmen Cuadrado, Carmen Burbano, Jesús F. Crespo
International Archives of Allergy and Immunology

Abstract

Hydrolysis with the endoprotease Alcalase decreases IgE reactivity in the soluble protein fraction of roasted peanut better than hydrolysis with the exoprotease Flavourzyme.

References

YearCitations

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