Modification by natural sources to reduce immuno-reactivity of milk proteins
Yıl: 2020 Cilt: 41 Sayı: 1 Sayfa Aralığı: 235 - 238 Metin Dili: İngilizce DOI: 10.17776/csj.657593 İndeks Tarihi: 27-10-2021
Modification by natural sources to reduce immuno-reactivity of milk proteins
Öz: The main aim of the current study was to reduce the IgE-binding capacity of cow’s milkthrough its chemical modification by natural source treatment. The presence of childrenallergic responses to cow's milk has become a growing concern in the world. A possibleapproach to reduce protein allergen is to block IgE-binding epitopes of protein allergen byvarious methods. One of them is protein glycation. We wanted to examine effect of someadditives especially lemon juices on milk protein modification by using electrophoresis and2D gel electrophoresis. As a result of this study lemon juice (ascorbic acid) enhanced glycationof milk proteins.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | AKKAYA R, akkaya b, çetinkaya s (2020). Modification by natural sources to reduce immuno-reactivity of milk proteins. , 235 - 238. 10.17776/csj.657593 |
| Chicago | AKKAYA Recep,akkaya birnur,çetinkaya serap Modification by natural sources to reduce immuno-reactivity of milk proteins. (2020): 235 - 238. 10.17776/csj.657593 |
| MLA | AKKAYA Recep,akkaya birnur,çetinkaya serap Modification by natural sources to reduce immuno-reactivity of milk proteins. , 2020, ss.235 - 238. 10.17776/csj.657593 |
| AMA | AKKAYA R,akkaya b,çetinkaya s Modification by natural sources to reduce immuno-reactivity of milk proteins. . 2020; 235 - 238. 10.17776/csj.657593 |
| Vancouver | AKKAYA R,akkaya b,çetinkaya s Modification by natural sources to reduce immuno-reactivity of milk proteins. . 2020; 235 - 238. 10.17776/csj.657593 |
| IEEE | AKKAYA R,akkaya b,çetinkaya s "Modification by natural sources to reduce immuno-reactivity of milk proteins." , ss.235 - 238, 2020. 10.17776/csj.657593 |
| ISNAD | AKKAYA, Recep vd. "Modification by natural sources to reduce immuno-reactivity of milk proteins". (2020), 235-238. https://doi.org/10.17776/csj.657593 |
| APA | AKKAYA R, akkaya b, çetinkaya s (2020). Modification by natural sources to reduce immuno-reactivity of milk proteins. Cumhuriyet Science Journal, 41(1), 235 - 238. 10.17776/csj.657593 |
| Chicago | AKKAYA Recep,akkaya birnur,çetinkaya serap Modification by natural sources to reduce immuno-reactivity of milk proteins. Cumhuriyet Science Journal 41, no.1 (2020): 235 - 238. 10.17776/csj.657593 |
| MLA | AKKAYA Recep,akkaya birnur,çetinkaya serap Modification by natural sources to reduce immuno-reactivity of milk proteins. Cumhuriyet Science Journal, vol.41, no.1, 2020, ss.235 - 238. 10.17776/csj.657593 |
| AMA | AKKAYA R,akkaya b,çetinkaya s Modification by natural sources to reduce immuno-reactivity of milk proteins. Cumhuriyet Science Journal. 2020; 41(1): 235 - 238. 10.17776/csj.657593 |
| Vancouver | AKKAYA R,akkaya b,çetinkaya s Modification by natural sources to reduce immuno-reactivity of milk proteins. Cumhuriyet Science Journal. 2020; 41(1): 235 - 238. 10.17776/csj.657593 |
| IEEE | AKKAYA R,akkaya b,çetinkaya s "Modification by natural sources to reduce immuno-reactivity of milk proteins." Cumhuriyet Science Journal, 41, ss.235 - 238, 2020. 10.17776/csj.657593 |
| ISNAD | AKKAYA, Recep vd. "Modification by natural sources to reduce immuno-reactivity of milk proteins". Cumhuriyet Science Journal 41/1 (2020), 235-238. https://doi.org/10.17776/csj.657593 |
