Effect of extrusion on the structure and antigenicity of soybean β-conglycinin-Reference-Cited by-同舟云学术

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Effect of extrusion on the structure and antigenicity of soybean β-conglycinin

Published:2019-09 Issue:3 Volume:2 Page:67-72
ISSN:2590-2598
Container-title:Grain & Oil Science and Technology
language:en
Short-container-title:Grain & Oil Science and Technology

Author:

Yin Haicheng,Jia Feng,Huang Jin,Zhang Yong,Zheng Xin,Zhang Xinrui

Funder

NSFC

Grain & Corn Engineering Technology Research Center, State Administration of Grain

Science and Technology Research Project of Henan

Publisher

Elsevier BV

Reference18 articles.

1. A comprehensive review of legume allergy;Verma;Clin Rev Allerg Immu,2013

2. Soybean antigen proteins and their intestinal sensitization activities;He;Curr Protein Pept Sci,2015

3. Structure-physicochemical function relationships of soybean β-conglycinin constituent subunits;Maruyama;J Agr Food Chem,1999

4. Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate;Liu;Innov Food Sci Emerg Tech,2011

5. Effect of different extrusion temperatures and moisture content on lipoxygenase inactivation and protein solubility in soybeans;Zhu;J Agri Food Chem,1996

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