Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology
2. Nanchang University
3. Nanchang 330047
4. China
5. Sino-German Joint Research Institute
Abstract
The effect of fermentation on allergenicity of soybean meal was assessed both in vitro and in vivo.
Funder
National Natural Science Foundation of China
Natural Science Foundation of Jiangxi Province
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01824J
Reference47 articles.
1. The effect of dietary soybean meal and soy protein concentrate on the intestinal mucus layer and development of subacute enteritis in Yellowtail Kingfish (Seriola lalandi) at suboptimal water temperature
2. Aspergillus oryzaeGB-107 Fermentation Improves Nutritional Quality of Food Soybeans and Feed Soybean Meals
3. Optimization of processing conditions for solid-state fermented soybean meal and its effects on growth performance and nutrient digestibility of weanling pigs
4. Associations of allergenic soybean proteins with piglet skin allergic reaction and application of polyclonal antibodies
5. Amino acid digestibility in heated soybean meal fed to growing pigs1
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