Conformation-Activity Mechanism of Alcalase Hydrolysis for Reducing In Vitro Allergenicity of Instant Soy Milk Powder-Reference-Cited by-同舟云学术

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Conformation-Activity Mechanism of Alcalase Hydrolysis for Reducing In Vitro Allergenicity of Instant Soy Milk Powder

Published:2024-04-26 Issue:18 Volume:72 Page:10627-10639
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ding Jie¹²,Qi Libo¹,Zhong Limin³,Shang Shan¹,Zhu Chunyan³,Lin Songyi¹²³^ORCID

Affiliation:

1. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China

2. Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, P. R. China

3. Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China

Funder

Major Scientific and Technological Research and Development Projects of Jiangxi province

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c00767

Reference60 articles.

1. Effect of processing on soybean allergens and their allergenicity

2. Dual Action of Reduced Allergenicity and Improved Memory of Instant Soybean Powder Hydrolysates

3. Food-dependent exercise-induced anaphylaxis to soybean: Gly m 5 and Gly m 6 as causative allergen components

4. Soy allergy in perspective

5. An accurate method for antigen β-conglycinin detection in soybean meal

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