Immunoreactivity of biochemically purified amandin from thermally processed almonds (PrunusdulcisL.).

Zaffran, V.D., S.K. Sathe, 2018. Immunoreactivity of biochemically purified amandin from thermally processed almonds (PrunusdulcisL.). J Food Sci. 83(7):1805-1809. Almond seeds were subjected to select thermal processing and amandin was purified from processed and unprocessed (control) seeds using cryoprecipitation. Amandin immunoreactivity was assessed using two murine monoclonal antibodies (mAbs)–4C10 and 4F10 detecting human IgE-relevant conformational and linear epitopes, respectively. Overall amandin immunoreactivity following thermal treatment ranged from 64.9% to 277.8% (4C10) and 81.3% to

2019-02-14T20:44:05+00:00Tags: , , |