Molecular Characterization of Ara h 1 Before and After Thermal Processing

Ara h 1 was isolated from raw and roasted peanuts, reduced with DTT, alkylated with iodoacetamide, digested with trypsin, and analyzed by liquid chromatrography coupled with mass-spectrometry on a Waters nano-Acquity UPLC, Xevo QTof and PLGS software.

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Bibliographic Details
Published in:Journal of allergy and clinical immunology 2011-02, Vol.127 (2), p.AB113-AB113
Main Authors: Mattison, C.P, Grimm, C.C, Wei, H, Maleki, S.J
Format: Article
Language:English
Subjects:
Allergies
Allergy and Immunology
Peanuts
Proteins
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Description
Summary:Ara h 1 was isolated from raw and roasted peanuts, reduced with DTT, alkylated with iodoacetamide, digested with trypsin, and analyzed by liquid chromatrography coupled with mass-spectrometry on a Waters nano-Acquity UPLC, Xevo QTof and PLGS software.
ISSN:0091-6749
1097-6825
DOI:10.1016/j.jaci.2010.12.454