Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Potential allergenicity of amandin was reduced by binding amandin with (−)-epigallocatechin gallate (EGCG) via alkaline, free radical, ultrasound-assisted alkaline, and ultrasound-assisted free radical methods. These results of total phenol content, free sulfhydryl group, free amino group, surface h...

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Detalles Bibliográficos
Autores principales: Luo, Xin, Lu, Jiankang, Wu, Yongyan, Duan, Wenshan, An, Fengping, Huang, Qun, Chen, Lei, Wei, Shaofeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9594120/
https://www.ncbi.nlm.nih.gov/pubmed/36304206
http://dx.doi.org/10.1016/j.fochx.2022.100482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9594120/
https://www.ncbi.nlm.nih.gov/pubmed/36304206
http://dx.doi.org/10.1016/j.fochx.2022.100482

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