Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

Xiaohong Sun; Caleb Acquah; Behzad Gazme; Ruth T. Boachie; Ifeanyi D. Nwachukwu; Chibuike C. Udenigwe

doi:10.1016/j.foodchem.2020.128783

Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

Xiaohong Sun, Caleb Acquah, Behzad Gazme, Ruth T. Boachie, Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe

Research output: Contribution to journal › Article › peer-review

Original language	English
Article number	128783
Journal	Food Chemistry
Volume	345
DOIs	https://doi.org/10.1016/j.foodchem.2020.128783
Publication status	Published - May 30 2021
Externally published	Yes

ASJC Scopus Subject Areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2020.128783

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@article{d0551df9a0a448cc995dd0531d35a0b0,

title = "Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion",

author = "Xiaohong Sun and Caleb Acquah and Behzad Gazme and Boachie, {Ruth T.} and Nwachukwu, {Ifeanyi D.} and Udenigwe, {Chibuike C.}",

note = "Funding Information: This work was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) [reference number RGPIN-2018–06839] and the University Research Chairs Program, University of Ottawa. X. Sun was supported by an NSERC Postdoctoral Fellowship. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2021",

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doi = "10.1016/j.foodchem.2020.128783",

language = "English",

volume = "345",

journal = "Food Chemistry",

issn = "0308-8146",

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T1 - Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

AU - Sun, Xiaohong

AU - Acquah, Caleb

AU - Gazme, Behzad

AU - Boachie, Ruth T.

AU - Nwachukwu, Ifeanyi D.

AU - Udenigwe, Chibuike C.

N1 - Funding Information: This work was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) [reference number RGPIN-2018–06839] and the University Research Chairs Program, University of Ottawa. X. Sun was supported by an NSERC Postdoctoral Fellowship. Publisher Copyright: © 2020 Elsevier Ltd

PY - 2021/5/30

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DO - 10.1016/j.foodchem.2020.128783

M3 - Article

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AN - SCOPUS:85097522959

SN - 0308-8146

VL - 345

JO - Food Chemistry

JF - Food Chemistry

M1 - 128783

ER -

Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

ASJC Scopus Subject Areas

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