Effect of modifications of pea albumins on their immunoreactive properties

@inproceedings{Mierzejewska2008EffectOM,
  title={Effect of modifications of pea albumins on their immunoreactive properties},
  author={Dagmara Mierzejewska and Justyna Chudzik-Kozłowska and Henryk Kostyra},
  year={2008}
}
The aim of this study was to investigate the effect of non-enzymatic glycosylation and hydrolysis of pea albumins with pepsin on their immunoreactive properties. Albumin fraction was isolated from pea seeds an then glycated and hydrolysed by pepsin. Pea albumin was characterised by SDS--PAGE and glycotest. A 15% progress in non-enzymatic glycosylation was found. The in vivo experiment demonstrated the influence of glycation on mouse mucosal immune system. The influence of native, glycated and… CONTINUE READING

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