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1 Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the Pisum Vicilin Family
article 2004    
Author: O'Kane, F.E. · Happe, R.P. · Vereijken, J.M. · Gruppen, H. · Boekel, M.A.J.S. van
Keywords: Nutrition · Food technology · Convicillin · Heterogeneity · Pisum · Purification · Storage proteins · Subunit composition · Vicilin · Convicilin · Globulin · Oligomer · Polypeptide · Unclassified drug · Vegetable protein · Vicilin · Vicilin 1 · Vicilin 2 · Acidity · Alkalinity · Alpha chain · Circular dichroism · Differential scanning calorimetry · Extraction · Flour · Fractionation · Multigene family · Nonhuman · Pea · PH · Polyacrylamide gel electrophoresis · Protein analysis · Protein family · Protein purification · Separation technique · Solubility · Calorimetry, Differential Scanning · Chemical Fractionation · Electrophoresis, Polyacrylamide Gel · Hydrogen-Ion Concentration · Peas · Plant Proteins · Protein Structure, Secondary · Solubility · Pisum · Pisum sativum
[Abstract]

2 Patients with anaphylaxis to pea can have peanut allergy caused by cross-reactive lgE to vicilin (Ara h 1)
article 2003    
Author: Wensing, M. · Knulst, A.C. · Piersma, S. · O'Kane, F. · Knol, E.F. · Koppelman, S.J.
Keywords: Nutrition Health · Food technology · Ara h 1 · Cross-reactivity · Pea · Peanut · Vicilin · allergen · immunoglobulin E · vicilin · adult · anaphylaxis · angioneurotic edema · antigen binding · article · case report · controlled study · cross reaction · dyspnea · enzyme linked immunosorbent assay · female · human · immunoblotting · male · pea · peanut · peanut allergy · prick test · priority journal · skin test · symptomatology · urticaria · Allergens · Anaphylaxis · Arachis hypogaea · Cross Reactions · Food Hypersensitivity · Humans · Immunoglobulin E · Peanut Hypersensitivity · Peas · Plant Proteins
[Abstract]

3 Characterization of Pea Vicilin. 2. Consequences of Compositional Heterogeneity on Heat-Induced Gelation Behavior
article 2004    
Author: O'Kane, F.E. · Happe, R.P. · Vereijken, J.M. · Gruppen, H. · Boekel, M.A.J.S. van
Keywords: Nutrition · Food technology · Aggregation · Gelation · Heterogeneity · N-terminal extension region · Pisum · Storage proteins · Turbid and transparent gels · vicilin · Alpha chain · Amino terminal sequence · Concentration response · Gelation · Heat · Hydrophobicity · Nonhuman · Pea · PH · Protein analysis · Protein folding · Turbidity · Gels · Heat · Hydrogen-Ion Concentration · Peas · Plant Proteins · Protein Folding · Sodium Chloride · Pisum · Pisum sativum
[Abstract]

Search results also available in MS Excel format.

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