Title : Effects of heating and glycation of beta-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients.

Pub. Date : 2009 Jun 10

PMID : 19489627






1 Functional Relationships(s)
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Compound Name
Protein Name
Organism
1 This structure is stabilized by two disulfide bonds and can be altered by heating above 65 degrees C. beta-LG is also one of the major allergens in milk. Disulfides beta-lactoglobulin Bos taurus