Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches

The study investigated the changes in IgE binding capacity, protein profiles and peptide compositions after soybeans were boiled and autoclaved. The results of ELISA showed that the IgE binding capacity of soybean was reduced by 69.3% and 88.9% after boiling and autoclaving, respectively. Above 43 a...

Descripción completa

Detalles Bibliográficos
Autores principales: Pi, Xiaowen, Sun, Yuxue, Deng, Xiaomin, Xin, Dawei, Cheng, Jianjun, Guo, Mingruo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834289/
https://www.ncbi.nlm.nih.gov/pubmed/35159629
http://dx.doi.org/10.3390/foods11030479

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834289/
https://www.ncbi.nlm.nih.gov/pubmed/35159629
http://dx.doi.org/10.3390/foods11030479

Ejemplares similares