Effect of transglutaminase cross-linking on the allergenicity of tofu based on a BALB/c mouse model-Reference-Cited by-同舟云学术

Effect of transglutaminase cross-linking on the allergenicity of tofu based on a BALB/c mouse model

Published:2020 Issue:1 Volume:11 Page:404-413
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bai Jing¹²³⁴⁵,Hui Junyu¹²³⁴⁵,Lu Qiaoling¹²³⁴⁵,Yang Anshu¹²³⁴⁵^ORCID,Yuan Juanli⁶²³⁴,Gao Jinyan⁷²³⁴,Wu Zhihua¹²³⁴⁵^ORCID,Li Xin¹²³⁴⁷,Tong Ping¹²³⁴^ORCID,Chen Hongbing¹²³⁴⁵^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Nanchang University

3. Nanchang 330047

4. China

5. Sino-German Joint Research Institute

6. School of Pharmacy

7. School of Food Science and Technology

Abstract

This paper investigated the effect of enzymatic cross-linking on the potential allergenicity of tofu in vivo.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02376C

Reference44 articles.

1. Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms (SSO)

2. Protein particle and soluble protein structure in prepared soymilk

3. Effects of different coagulants on coagulation behavior of acid-induced soymilk

4. Thermal gelation of globular proteins: influence of protein conformation on gel strength

5. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu

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