Purification of Parvalbumin from Carp: A Protocol that Avoids Heat-Treatment
Author:
Publisher
Wiley
Subject
Food Science
Reference26 articles.
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2. Studies of hypersensitivity to fish: partial purification and crystallization of a major allergenic component of cod;Aas;Int Arch Allergy Appl Immunol,1967
3. Fish hypersensitivity. I. In vitro and oral challenge results in fish-allergic patients;Bernhisel-Broadbent;J Allergy Clin Immunol.,1992
4. Parvalbumin, a cross-reactive fish allergen, contains IgE-binding epitopes sensitive to periodate treatment and Ca2+ depletion;Bugajska-Schretter;J Allergy Clin Immunol.,1998
5. Purification, biochemical, and immunological characterization of a major food allergen: different immunoglobulin E recognition of the apo- and calcium -bound forms of carp parvalbumin;Bugajska-Schretter;Gut,2000
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