Food allergies are a global food safety problem. Peanut allergies are common due, in part,
to their popular utilization in the food industry. Peanut allergy is typically an immunoglobulin …

There is a high number of well characterized, commercially available laccases with different
redox potentials and low substrate specificity, which in turn makes them attractive for a vast …

The ability of laccase to oxidize polyphenols arouses our interest that laccase can be
applied for protein-polyphenol cross-linking. In this study, laccase promoted the cross …

Background Laccases (benzenediol: oxygen oxidoreductases, EC 1.10. 3.2) catalyze the
oxidation of a wide variety of organic and inorganic substrates, typically p-diphenols with a …

Peanut (Arachis hypogaea L.) is the fourth important oilseed in the world. After oil extraction,
defatted peanut is a protein‐rich by‐product containing around 50% of protein that can …

Peanut protein is a common food allergen. Our previous study demonstrated that the
allergenicity of Ara h1 declines after covalent conjugation with polyphenols in vitro; however …

Common to all biological systems and living organisms are molecular interactions, which
may lead to specific physiological events. Most often, a cascade of events occurs …

BACKGROUND With the increasing popularity of plant protein‐based diets, soy proteins are
favored as the most important source of plant protein worldwide. However, potential food …

Ovalbumin (OVA) is the most abundant egg white protein, but is also a major egg allergen.
Desensitization of OVA may be a good way to control an egg allergy. In this study, caffeic …

Fungal laccases are multicopper oxidase enzymes whose versatility has attracted increased
interest in the last decades. Despite to be known since the nineteenth century, the interest in …