Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat

The leghemoglobin protein (LegH) from soy (Glycine max) expressed in Pichia pastoris (LegH preparation, LegH Prep) imparts a meat-like flavor profile onto plant-based food products. The safety of LegH Prep was evaluated through a series of in vitro and in vivo tests. The genotoxic potential of LegH...

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Detalles Bibliográficos
Autores principales: Fraser, Rachel Z., Shitut, Mithila, Agrawal, Puja, Mendes, Odete, Klapholz, Sue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: SAGE Publications 2018
Materias:
Regular Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5956568/
https://www.ncbi.nlm.nih.gov/pubmed/29642729
http://dx.doi.org/10.1177/1091581818766318

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5956568/
https://www.ncbi.nlm.nih.gov/pubmed/29642729
http://dx.doi.org/10.1177/1091581818766318

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