Effects of methylglyoxal on shrimp tropomyosin structure and allergenicity during thermal processing

Author:

Yang Qingli,Qu Xin,Wang Xiudan,Che Hongxia,Huang Ziqian,Ge Xinyu,Lv Liangtao

Funder

Natural Science Foundation of Shandong Province

Qingdao Agricultural University

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference38 articles.

1. A review on food processing and preparation methods for altering fish allergenicity;Dasanayaka;Critical Reviews in Food Science and Nutrition,2022

2. Determination of Tropomyosin in Shrimp and Crab by Liquid Chromatography-Tandem Mass Spectrometry Based on Immunoaffinity Purification;Fan;Frontiers in Nutrition,2022

3. Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidation;Fujioka;Lipids,2004

4. Maillard reaction in food allergy: Pros and cons;Gupta;Critical Reviews in Food Science and Nutrition,2018

5. Hypermetabolism of glutathione, glutamate and ornithine via redox imbalance in methylglyoxal-induced peritoneal injury rats;Hirahara;Journal of Biochemistry,2020

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