High hydrostatic pressure treatment reduces the potential antigenicity of ß-conglycinin by changing the protein structure during in vitro digestion.

Bu, Guanhao; Li, Tanghao

Bu, Guanhao; Li, Tanghao.

Affiliation

Bu G; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
Li T; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.

J Sci Food Agric ; 102(10): 4025-4034, 2022 Aug 15.

Article in En | MEDLINE | ID: mdl-34997598

Subject(s)

Allergens; Soybean Proteins; Antigens, Plant; Digestion; Epitopes; Globulins; Hydrostatic Pressure; Immunoglobulin E/chemistry; Seed Storage Proteins; Soybean Proteins/chemistry

Key words

high hydrostatic pressure; in vitro digestion; potential antigenicity; ß-conglycinin

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Allergens / Soybean Proteins Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article Affiliation country: China Country of publication: United kingdom

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