000131188 001__ 131188
000131188 005__ 20240322114949.0
000131188 0247_ $$2doi$$a10.1016/j.foodchem.2020.126745
000131188 0248_ $$2sideral$$a117714
000131188 037__ $$aART-2020-117714
000131188 041__ $$aeng
000131188 100__ $$0(orcid)0000-0002-2646-5733$$aTobajas, Ana P.$$uUniversidad de Zaragoza
000131188 245__ $$aEffect of high pressure and pulsed electric field on denaturation and allergenicity of Pru p 3 protein from peach
000131188 260__ $$c2020
000131188 5060_ $$aAccess copy available to the general public$$fUnrestricted
000131188 5203_ $$aThe effect of high pressure (HP) and pulsed electric field (PEF) treatments combined or not with heat on denaturation and allergenicity of Pru p 3, the major allergenic protein of peach, was studied. Denaturation of Pru p 3, determined by ELISA using rabbit IgG, occurred when the protein was treated at 500 and 600 MPa at 20 °C and at 400 MPa at 50 °C. PEF treatment at 25 kV/cm at 50 °C denatures Pru p 3. Allergenicity of Pru p 3 was estimated in vitro by a competitive fluorescent immunoassay using three pools of sera from peach allergic patients. Any treatment applied did not show to influence the binding of Pru p 3 to IgE. When HP and PEF treated samples were tested by the prick test, the skin response was dependent on the particular sensitization of each patient, obtaining an increased reaction in more than 50% of individuals.
000131188 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A02-17R
000131188 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000131188 590__ $$a7.514$$b2020
000131188 591__ $$aCHEMISTRY, APPLIED$$b7 / 74 = 0.095$$c2020$$dQ1$$eT1
000131188 591__ $$aNUTRITION & DIETETICS$$b6 / 87 = 0.069$$c2020$$dQ1$$eT1
000131188 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 143 = 0.049$$c2020$$dQ1$$eT1
000131188 592__ $$a1.772$$b2020
000131188 593__ $$aAnalytical Chemistry$$c2020$$dQ1
000131188 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1
000131188 593__ $$aFood Science$$c2020$$dQ1
000131188 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000131188 700__ $$aAgulló-García, Ana
000131188 700__ $$aCubero, José L.
000131188 700__ $$0(orcid)0000-0001-8959-6784$$aColás, Carlos$$uUniversidad de Zaragoza
000131188 700__ $$aSegura-Gil, Isabel
000131188 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000131188 700__ $$0(orcid)0000-0001-5373-9210$$aCalvo, Miguel$$uUniversidad de Zaragoza
000131188 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María D.$$uUniversidad de Zaragoza
000131188 7102_ $$11007$$2610$$aUniversidad de Zaragoza$$bDpto. Medicina, Psiqu. y Derm.$$cArea Medicina
000131188 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000131188 773__ $$g321 (2020), 126745 1-8$$pFood chem.$$tFood Chemistry$$x0308-8146
000131188 8564_ $$s929010$$uhttps://zaguan.unizar.es/record/131188/files/texto_completo.pdf$$yPostprint
000131188 8564_ $$s2542187$$uhttps://zaguan.unizar.es/record/131188/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000131188 909CO $$ooai:zaguan.unizar.es:131188$$particulos$$pdriver
000131188 951__ $$a2024-03-22-11:46:40
000131188 980__ $$aARTICLE