Structure characterization and IgE-binding of soybean 7S globulin after enzymatic deglycosylation-Reference-Cited by-同舟云学术

Structure characterization and IgE-binding of soybean 7S globulin after enzymatic deglycosylation

Published:2018-01-01 Issue:1 Volume:21 Page:171-182
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yang Anshu¹²,Deng Han¹²,Zu Qinqin¹²,Lu Jun³,Wu Zhihua¹²,Li Xin¹,Tong Ping¹,Chen Hongbing¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

2. Sino-German Joint Research Institute, Nanchang University, Nanchang, China

3. Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, China

Funder

National High Technology Research and Development Program of China

National Natural Science Foundation of China

Research Program of State Key Laboratory of Food Science and Technology, Nanchang University

International Science & Technology Cooperation Program of Jiangxi Province

Natural Science Foundation of Jiangxi Province

Young Scientist Training Program of Jiangxi Province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1437628

Reference35 articles.

1. Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

2. Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate

3. Allergenicity of Soybean: New Developments in Identification of Allergenic Proteins, Cross-Reactivities and Hypoallergenization Technologies

4. Soy proteins: A review on composition, aggregation and emulsification

5. A Comprehensive Review of Legume Allergy

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