Heat-induced alterations in cashew allergen solubility and IgE binding
Cashew nuts are an increasingly common cause of food allergy. We compare the soluble protein profile of cashew nuts following heating. SDS-PAGE indicate that heating can alter the solubility of cashew nut proteins. The 11S legumin, Ana o 2, dominates the soluble protein content in ready to eat and m...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-01-01
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| Series: | Toxicology Reports |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214750015300986 |