Expression, Purification, and Characterization of Almond (<i>Prunus dulcis</i>) Allergen Pru du 4

Zhang, Yuzhu; Du, Wen‐Xian; Fregevu, Cécile; H. Kothary, Mahendra; A. Harden, Leslie; H. McHugh, Tara

doi:10.1021/jf5045102

Public

Expression, Purification, and Characterization of Almond (Prunus dulcis) Allergen Pru du 4

Published in Journal of Agricultural and Food Chemistry • Dec 1, 2014

Authors:

Yuzhu Zhang

Wen‐Xian Du

Cécile Fregevu

Abstract

Biochemical characterizations of food allergens are required for understanding the allergenicity of food allergens. Such studies require a relatively large amount of highly purified allergens. The level of Pru du 4 in almond is low, and its expression in a soluble form in Escherichia coli required a...

Subject

Prunus dulcis

Allergen

Prunus

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