Reduction of the histamine content and immunoreactivity of parvalbumin in  Decapterus maruadsi  by a Maillard reaction combined with pressure treatment

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2018 English Publisher:Royal Society of Chemistry (RSC)Journal:Food & Function, volume 9, pages 4,897-4,905 (issn: 2042-6496, eissn: 2042-650X,

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Authors: Huang Yang; Juan Min; Xin-Yu Han; Xiao-Yan Li; Jia-Wei Hu; Hong Liu; Min-Jie Cao; +1 Authors

doi: 10.1039/c8fo01167b

pmid: 30168566

Reduction of the histamine content and immunoreactivity of parvalbumin in Decapterus maruadsi by a Maillard reaction combined with pressure treatment

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Abstract

The aim of this study was to develop an effective method for decreasing the content of histamine and the immunoreactivity of parvalbumin in Decapterus maruadsi .

Related Organizations

Jimei University
China (People's Republic of)

Keywords

Male, Mice, Inbred BALB C, Hot Temperature, Food Handling, Allergens, Immunoglobulin E, Cell Line, Maillard Reaction, Perciformes, Parvalbumins, Fish Products, Animals, Humans, Female, Fish Proteins, Dietary, Lymphocytes, Mast Cells, Cells, Cultured, Food Hypersensitivity, Histamine

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