Phenylglyoxal-induced Ana o 3 Modification Reduces Antibody Binding with Minimal Alteration in Protein Structure

The nutritional benefits of nut consumption are complicated by the presence of allergens. Food processing techniques can modify the food protein properties by altering their biophysical characteristics and allergen activity. This study examines the phenylglyoxal-based chemical modification of the ca...

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Autor Principal:	C. Nacaya Brown (22267445) (author)
Outros autores:	Tien Thuy Vuong (20624189) (author), Austin T. Weigle (22267448) (author), Yu-Jou Chou (17630441) (author), Qinchun Rao (2631253) (author), Christopher C. Ebmeier (8065388) (author), Rebecca A. Dupre (17995737) (author), Stephen M. Boue (2128237) (author), Brennan Smith (10526017) (author), Christopher P. Mattison (3742681) (author)
Publicado:	2025
Subjects:	Biophysics Biochemistry Medicine Genetics Pharmacology Cancer Science Policy Biological Sciences not elsewhere classified Chemical Sciences not elsewhere classified treat cashew nuts molecular simulation indicate including arginine 41 based chemical modification food processing techniques 3 surface chemistry 3 modification sites food protein properties food allergies study examines research presented provides insight protein structure nutritional benefits nut consumption modifications resulted minimal alteration circular dichroism biophysical characteristics biochemical assays alternative forms allergen activity
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Phenylglyoxal-induced Ana o 3 Modification Reduces Antibody Binding with Minimal Alteration in Protein Structure

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