Study on the sensitization of glycated parvalbumin from Alaska pollock during simulated digestion

Authors

ZHANG Min, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
TU Zong-cai, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China ；National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang,Jiangxi 330022 , China ；Engineering Research Center for F
WANG Hui, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
LIU Jun, National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang,Jiangxi 330022 , China ；Engineering Research Center for Freshwater Fish High-value Utilization of JiangxiProvince, Jiangxi Normal University, Nanchang, Jiangxi 330022
HU Yue-ming, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China

Abstract

Indirect competition ELISA, high performance liquid chromatography and other techniques were used to study the sensitization and structural changes of glycosylated pollock albumin (PV) during simulated digestion in vitro. The results showed that th

Publication Date

6-28-2020

First Page

16

Last Page

22

DOI

10.13652/j.issn.1003-5788.2020.06.003

Recommended Citation

Min, ZHANG; Zong-cai, TU; Hui, WANG; Jun, LIU; and Yue-ming, HU (2020) "Study on the sensitization of glycated parvalbumin from Alaska pollock during simulated digestion," Food and Machinery: Vol. 36: Iss. 6, Article 3.
DOI: 10.13652/j.issn.1003-5788.2020.06.003
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/3

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