The structural properties and antigenicity of soybean glycinin by glycation with xylose-Reference-Cited by-同舟云学术

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The structural properties and antigenicity of soybean glycinin by glycation with xylose

Published:2016-10-18 Issue:7 Volume:97 Page:2256-2262
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bu Guanhao¹,Zhu Tingwei¹,Chen Fusheng¹

Affiliation:

1. College of Food Science and Technology; Henan University of Technology; Zhengzhou 450001 China

Funder

National Natural Science Foundation of China

National High Technology Research and Development Program of China (863 Program)

Foundation of Henan Educational Committee

Henan Provincial Colleges and Universities in Henan University of Technology

Henan University of Technology

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference44 articles.

1. Development of monoclonal antibodies and a competitive ELISA detection method for glycinin, an allergen in soybean;Ma;Food Chem,2010

2. Nutritional and health benefits of soy proteins;Friedman;J Agric Food Chem,2001

3. Determination of glycinin in soybean and soybean products using a sandwich enzyme-linked immunosorbent assay;Chen;Food Chem,2014

4. Food anaphylaxis;Sampson;Br Med Bull,2000

5. Animal models to detect allergenicity to foods and genetically modified products: workshop summary;Tryphonas;Environ Health Perspect,2003

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