Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein
Author:
Affiliation:
1. Department of Biological Chemistry and Department of Veterinary Hygiene, Yamaguchi University, Yamaguchi 753, Japan, and Department of Nutrition, School of Medicine, The University of Tokushima, Tokushima 770, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9705072
Reference31 articles.
1. EMULSIFYING PROPERTIES OF SOY PROTEIN: CHARACTERISTICS OF 7s AND IIS PROTEINS
2. Peptide mapping by limited proteolysis in sodium dodecyl sulfate and analysis by gel electrophoresis.
Cited by 100 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. A comprehensive review on glycation and its potential application to reduce food allergenicity;Critical Reviews in Food Science and Nutrition;2023-09-08
2. A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols;Food Chemistry;2022-03
3. Maillard Reaction Induced Changes in Allergenicity of Food;Foods;2022-02-12
4. Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment;Journal of the Science of Food and Agriculture;2022-02-09
5. Soybean allergy: characteristics, mechanisms, detection and its reduction through novel food processing techniques;Critical Reviews in Food Science and Nutrition;2022-01-25
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3