Degradation and removal of soybean allergen in Japanese soy sauce.

Abstract

Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit… (More)
DOI: 10.3892/mmr.2017.6815

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Cite this paper

@article{Magishi2017DegradationAR, title={Degradation and removal of soybean allergen in Japanese soy sauce.}, author={Norihiro Magishi and Naoya Yuikawa and Makio Kobayashi and Shoichiro Taniuchi}, journal={Molecular medicine reports}, year={2017}, volume={16 2}, pages={2264-2268} }