Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment-Reference-Cited by-同舟云学术

Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment

Published:2023-01 Issue: Volume:226 Page:597-607
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Pi Xiaowen,Sun Yuxue,Liu Jiafei,Peng Zeyu,Liang Shuxia,Cheng Jianjun,Jiang Yunqing

Funder

Northeast Agricultural University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

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2. Soy protein: molecular structure revisited and recent advances in processing technologies;Sui;Annu. Rev. Food Sci. Technol.,2021

3. A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols;Lin;Food Chem.,2022

4. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S);Biscola;Benefic. Microbes,2017

5. Potential for enhanced soy storage protein breakdown and allergen reduction in soy-based foods produced with optimized sprouted soybeans;Oyedeji;Lwt,2018

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5. The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses;International Journal of Biological Macromolecules;2023-04