PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)-Reference-Cited by-同舟云学术

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PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)

Published:2018-10 Issue: Volume:25 Page:83-90
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yang Yufei,He Qian,Sun Hanju,Cao Xiaodong,Elfalleh Walid^ORCID,Wu Zeyu^ORCID,Zhao Jinlong,Sun Xianbao,Zhang Yang,He Shudong

Funder

National Natural Science Foundation of China

Anhui Provincial Natural Science Foundation

Fundamental Research Funds for the Central Universities

Anhui Provincial Science and Technology Major Project

China Postdoctoral Science Foundation

National Undergraduate Training Program for Innovation and Entrepreneurship, Hefei University of Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference54 articles.

1. Cold-set globular protein gels: Interactions, structure and rheology as a function of protein concentration;Alting;Journal of Agricultural & Food Chemistry,2003

2. Influence of carrageenan addition on turkey meat sausages properties;Ayadi;Journal of Food Engineering,2009

3. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science & Technology,1998

4. Kinetics of NaCl induced gelation of soy protein aggregates: Effects of temperature, aggregate size, and protein concentration;Chen;Food Hydrocolloids,2018

5. Effect of molecular weight and concentration of PEG additives on morphology and permeation performance of cellulose acetate hollow fibers;Chou;Separation & Purification Technology,2007

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1. Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation;Food Chemistry;2024-02

2. The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review;Foods;2023-10-09

3. Fluoride content of common legume beans consumed in Ethiopia;Bulletin of the Chemical Society of Ethiopia;2023-09-19

4. Effect of extrusion processing and simulated human digestion on the allergenicity of bambara groundnut protein;International Journal of Food Science & Technology;2023-07-06

5. Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins;Critical Reviews in Food Science and Nutrition;2023-06-21

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