A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols.

Lin, Xiao; Ye, Liying; He, Kan; Zhang, Tingting; Sun, Fan; Mei, Tiantian; Wu, Xuli

Lin, Xiao; Ye, Liying; He, Kan; Zhang, Tingting; Sun, Fan; Mei, Tiantian; Wu, Xuli.

Afiliación

Lin X; School of Pharmaceutical Sciences, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China.
Ye L; School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China.
He K; School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China.
Zhang T; School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China.
Sun F; School of Pharmaceutical Sciences, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China.
Mei T; School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China.
Wu X; School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China. Electronic address: wxl@szu.edu.cn.

Food Chem ; 373(Pt B): 131589, 2022 Mar 30.

Article en En | MEDLINE | ID: mdl-34801286

Asunto(s)

Alérgenos; Polifenoles; Animales; Inmunoglobulina E; Ratones; Proteínas de Soja; Glycine max

Palabras clave

7S; Allergenicity; Covalent conjugation; Functional properties; Polyphenol; Soybean

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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Alérgenos / Polifenoles Límite: Animals Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article

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