Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa-Reference-Cited by-同舟云学术

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Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa

Published:2019-03 Issue: Volume:101 Page:220-228
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Jing,Zhou Ruo-lin,Ren Zhi-qing,Fan Ya-wei,Hu Sheng-ben,Zhuo Cheng-fei,Deng Ze-yuan

Funder

National Natural Foundation of China

Natural Science Foundation of Jiangxi Province

Support project of Jiangxi Province

Outstanding talent project of Jiangxi Province

Education Department of Jiangxi Province

Nanchang University

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Utilization of different soy products as affected by age in chicks;Batal;Poultry Science,2003

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Isolation and characterization of antimicrobial peptides derived from Bacillus subtilis E20-fermented soybean meal and its use for preventing Vibrio infection in shrimp aquaculture;Cheng;Fish & Shellfish Immunology,2017

4. Study of the antibacterial peptides produced by Bacillus amyloliquefaciens KN-BL-1 and its fermented soybean meal;Chen;China Biotechnology,2014

5. Soy protein allergy: Incidence and relative severity;Cordle;Journal of Nutrition,2004

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