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Cloning, Expression, and Characterization of Ara h 3, a Major Peanut Allergen

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Figure

Figure 1-1 IgE Mediated Allergic Response. Red squiggle line: Antigen fragment containing two IgE binding  epitopes
Figure 1-2 Different effects of food processing on a protein. Irreversible oligomerization: alteration in the quaternary  indicate chemical crosslinks
Figure 1-3 Depiction of the Maillard reaction and the formation of advanced glycation end products
Figure 1-4 IgE-binding properties of roasted vs. raw peanuts. Increasing concentration of raw peanut extracts from brand 1 (raw, circles; roasted, triangles) and brand 2 (raw, inverted triangles; roasted, diamonds) were used to compete for IgE binding with
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