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amandin

National Institutes of Health

Papers overview

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2018
2018
Almond seeds were subjected to select thermal processing and amandin was purified from processed and unprocessed (control) seeds… Expand
2017
2017
Amandin is the major storage protein and allergen in almond seeds. Foods, containing almonds, subjected to thermal processing… Expand
2013
2013
Influence of high pressure processing (HPP) at 450 and 600 MPa, 30 °C for various holding times (0, 30, 60,180, 300 and 600 s) on… Expand
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2011
2011
Native, undenatured amandin and anacardein secondary structures were estimated to be, respectively, 56.4 and 49% β-sheet, 14 and… Expand
2009
2009
Information relating to the resistance of food allergens to thermal and/or chemical denaturation is critical if a reduction in… Expand
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2008
2008
Food allergies appear to be one of the foremost causes of hypersensitivity reactions. Nut allergies account for most food… Expand
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Highly Cited
2002
Highly Cited
2002
The almond major storage protein, amandin, was prepared by column chromatography (amandin-1), cryoprecipitation (amandin-2), and… Expand
Highly Cited
2002
Highly Cited
2002
Whole, unprocessed Nonpareil almonds were subjected to a variety of heat processing methods that included roasting (280, 300, and… Expand
1998
1998
Solubility and stability properties of almond proteins were determined using ultracentrifugation and gel electrophoresis to gain… Expand
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1952
1952
  • B. Jirgensons
  • Archives of biochemistry and biophysics
  • 1952
  • Corpus ID: 42333801
Abstract The viscosity and optical rotation of seven pure proteins were determined upon denaturation with guanidine hydrochloride… Expand