Aspergillus oryzae reduces IgE binding ability of allergenic egg white proteins
Egg white proteins are one of the major allergens. The objective of this study was to investigate the effect of Aspergillus oryzae cultivation on IgE binding ability of egg white proteins. Effect of A. oryzae on egg white proteins was determined using ninhydrin method, SDS-PAGE, ELISA, fluorescence...
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| Format: | Article |
| Language: | English |
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Higher Education Press
2018-07-01
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| Series: | Frontiers of Agricultural Science and Engineering |
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| Online Access: | http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/1523327518898-1583014724.pdf |