Items related to Structural and Functional Changes in Proteins induced...
Structural and Functional Changes in Proteins induced by modifications: The Effects of Heating, Glycation and Mutation on the structural and Allergenicity Properties of β-Lactoglobulin - Softcover
Synopsis
Food allergies are considered as the sixth problem of human health by the World Health Organization. The number of people with symptoms of allergic reactions to food and the severity of these symptoms continues to increase in the recent years. From the top six listed food allergies, Cow Milk Allergy is one of the third positions with about 9% of the total number of diagnosed cases. Milk allergy symptoms vary from one patient to another and often include gastrointestinal symptoms, such as nausea and diarrhea. The dairy proteins and their relationship with allergic reactions have been intensively studied. β-lactoglobulin is the most abundant milk proteins composed of 162 amino acid residues, which is classified in the lipocalin family sharing common secondary and tertiary structures and the ability to bind small hydrophobic molecules. It is also the most allergen protein in the mammalian milk. In this book, it has been discussed the effects of mutation, heat denaturation and the moderate glycation of bovine β-lactoglobulin on its structural, binding and allergenicity properties. Several linear epitopes present in the β-lactoglobulin recognized by IgE were identified and discussed.
"synopsis" may belong to another edition of this title.
About the Author
Asghar Taheri-Kafrani was born in Isfahan, Iran, in 1983. He has obtained his B.A. degree in Chemistry from University of Isfahan (2005) and his Ph.D. degree in Biochemistry from University of Nantes (2011). He has published several articles in the field of milk proteins and he is joining biotechnology department in the University of Isfahan.
"About this title" may belong to another edition of this title.
Search results for Structural and Functional Changes in Proteins induced...
Seller Image
Structural and Functional Changes in Proteins induced by modifications
Published by
LAP LAMBERT Academic Publishing Apr 2012, 2012
ISBN 10: 3838397428
ISBN 13: 9783838397429
New
Taschenbuch
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food allergies are considered as the sixth problem of human health by the World Health Organization. The number of people with symptoms of allergic reactions to food and the severity of these symptoms continues to increase in the recent years. From the top six listed food allergies, Cow Milk Allergy is one of the third positions with about 9% of the total number of diagnosed cases. Milk allergy symptoms vary from one patient to another and often include gastrointestinal symptoms, such as nausea and diarrhea. The dairy proteins and their relationship with allergic reactions have been intensively studied. -lactoglobulin is the most abundant milk proteins composed of 162 amino acid residues, which is classified in the lipocalin family sharing common secondary and tertiary structures and the ability to bind small hydrophobic molecules. It is also the most allergen protein in the mammalian milk. In this book, it has been discussed the effects of mutation, heat denaturation and the moderate glycation of bovine -lactoglobulin on its structural, binding and allergenicity properties. Several linear epitopes present in the -lactoglobulin recognized by IgE were identified and discussed. 160 pp. Englisch. Seller Inventory # 9783838397429
Seller Image
Structural and Functional Changes in Proteins induced by modifications
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3838397428
ISBN 13: 9783838397429
New
Softcover
Seller: moluna, Greven, Germany
Seller rating 5 out of 5 stars
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Taheri-Kafrani AsgharAsghar Taheri-Kafrani was born in Isfahan, Iran, in 1983. He has obtained his B.A. degree in Chemistry from University of Isfahan (2005) and his Ph.D. degree in Biochemistry from University of Nantes (2011). He h. Seller Inventory # 5419958
Buy New
£ 42.86
£ 42.03 shipping
Ships from Germany to U.S.A.
Ships from Germany to U.S.A.
Quantity: Over 20 available
Seller Image
Structural and Functional Changes in Proteins induced by modifications
Published by
LAP LAMBERT Academic Publishing Apr 2012, 2012
ISBN 10: 3838397428
ISBN 13: 9783838397429
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food allergies are considered as the sixth problem of human health by the World Health Organization. The number of people with symptoms of allergic reactions to food and the severity of these symptoms continues to increase in the recent years. From the top six listed food allergies, Cow Milk Allergy is one of the third positions with about 9% of the total number of diagnosed cases. Milk allergy symptoms vary from one patient to another and often include gastrointestinal symptoms, such as nausea and diarrhea. The dairy proteins and their relationship with allergic reactions have been intensively studied. ß-lactoglobulin is the most abundant milk proteins composed of 162 amino acid residues, which is classified in the lipocalin family sharing common secondary and tertiary structures and the ability to bind small hydrophobic molecules. It is also the most allergen protein in the mammalian milk. In this book, it has been discussed the effects of mutation, heat denaturation and the moderate glycation of bovine ß-lactoglobulin on its structural, binding and allergenicity properties. Several linear epitopes present in the ß-lactoglobulin recognized by IgE were identified and discussed.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 160 pp. Englisch. Seller Inventory # 9783838397429
Seller Image
Structural and Functional Changes in Proteins induced by modifications : The Effects of Heating, Glycation and Mutation on the structural and Allergenicity Properties of ¿-Lactoglobulin
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3838397428
ISBN 13: 9783838397429
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Food allergies are considered as the sixth problem of human health by the World Health Organization. The number of people with symptoms of allergic reactions to food and the severity of these symptoms continues to increase in the recent years. From the top six listed food allergies, Cow Milk Allergy is one of the third positions with about 9% of the total number of diagnosed cases. Milk allergy symptoms vary from one patient to another and often include gastrointestinal symptoms, such as nausea and diarrhea. The dairy proteins and their relationship with allergic reactions have been intensively studied. -lactoglobulin is the most abundant milk proteins composed of 162 amino acid residues, which is classified in the lipocalin family sharing common secondary and tertiary structures and the ability to bind small hydrophobic molecules. It is also the most allergen protein in the mammalian milk. In this book, it has been discussed the effects of mutation, heat denaturation and the moderate glycation of bovine -lactoglobulin on its structural, binding and allergenicity properties. Several linear epitopes present in the -lactoglobulin recognized by IgE were identified and discussed. Seller Inventory # 9783838397429
Seller Image
Structural and Functional Changes in Proteins induced by modifications | The Effects of Heating, Glycation and Mutation on the structural and Allergenicity Properties of ¿-Lactoglobulin
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3838397428
ISBN 13: 9783838397429
New
Taschenbuch
Seller: preigu, Osnabrück, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Structural and Functional Changes in Proteins induced by modifications | The Effects of Heating, Glycation and Mutation on the structural and Allergenicity Properties of ¿-Lactoglobulin | Asghar Taheri-Kafrani (u. a.) | Taschenbuch | 160 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783838397429 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Seller Inventory # 106490277
Stock Image
Structural and Functional Changes in Proteins induced by modifications: The Effects of Heating, Glycation and Mutation on the structural and Allergenicity Properties of ß-Lactoglobulin
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3838397428
ISBN 13: 9783838397429
Used
Paperback
Seller: Mispah books, Redhill, SURRE, United Kingdom
Seller rating 4 out of 5 stars
Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book. Seller Inventory # ERICA79638383974286
Buy Used
£ 116
£ 25 shipping
Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 1 available