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The amino acids differences in epitopes may promote the different allergenicity of ovomucoid derived from hen eggs and quail eggs

Mengzhen Hao Shuai Yang Shiwen Han Huilian Che

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.861-870,10.

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.861-870,10.DOI:10.1016/j.fshw.2022.09.022

The amino acids differences in epitopes may promote the different allergenicity of ovomucoid derived from hen eggs and quail eggs

Mengzhen Hao ¹Shuai Yang ¹Shiwen Han ¹Huilian Che¹

作者信息

1. Key Laboratory of Precision Nutrition and Food Quality,Key Laboratory of Functional Dairy,Ministry of Education,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China
折叠

摘要

关键词

Quail egg/Hen egg/Ovomucoid/Epitope/Degranulation

分类

轻工纺织

引用本文复制引用

Mengzhen Hao,Shuai Yang,Shiwen Han,Huilian Che..The amino acids differences in epitopes may promote the different allergenicity of ovomucoid derived from hen eggs and quail eggs[J].食品科学与人类健康(英文),2023,12(3):P.861-870,10.

基金项目

supported by the Beijing Municipal Natural Science Foundation of China(7202100)。（7202100）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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