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Studies on protein hydrolysis. VII. —anaphylaxis in guinea Piǵs produced by some fractions of antiǵenic casein hydrolysates
Author(s) -
Baker B. E.,
Bertok E. I.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140710
Subject(s) - hydrolysate , casein , chemistry , hydrolysis , chromatography , anaphylaxis , ovalbumin , antigen , guinea pig , biochemistry , allergy , biology , immunology , endocrinology
The removal of the stable foam from an antigenic enzymic casein hydrolysate solution, reduced the anaphylactoid reaction produced by the hydrolysate and also reduced its anti‐genicity. Solutions of freeze‐dried foam fractions were in most instances distinctly antigenic, they cross‐reacted with milk proteins and produced strong anaphylactoid shock in guinea pigs.