Influence of thermal treatment on the characteristics of major oyster allergen Cra g 1 (tropomyosin).
Lei FangGuoming LiRuizeng GuMuyi CaiJun LuPublished in: Journal of the science of food and agriculture (2018)
Heated Cra g 1 produces higher IgE reactivity than the raw form as a result of the denaturation and formation of polymers. These findings will benefit the diagnosis and management of potential allergenicity as a result of shellfish. © 2018 Society of Chemical Industry.