What’s more, food processing can influence the structure of allergen protein, such as the disulfide bonds and high-level even primary structure, resulting in the change of its allergenicity.
另外，各种加工方法可以影响过敏原蛋白二硫键及高级结构甚至一级结构，从而导致该蛋白的致敏性发生变化。
参考来源 - 加工对鸡蛋过敏原的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
Allergenicity of Gliocladium sp. has not been well studied.
由粘帚霉引发的过敏还没有很好的研究过。
Objective Protein allergenicity was investigated in BN rat model.
目的用BN大鼠模型探讨不同蛋白的过敏性。
Conclusion BN rat model may be a suitable animal model to determine protein allergenicity.
结论该研究结果表明BN大鼠模型可能是一种较理想的蛋白过敏性模型。
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