Enzymatic Hydrolysis Does Not Reduce the Biological Reactivity of Soybean Proteins for All Allergic Subjects.

@article{Panda2015EnzymaticHD,
  title={Enzymatic Hydrolysis Does Not Reduce the Biological Reactivity of Soybean Proteins for All Allergic Subjects.},
  author={Rakhi Panda and Afua O. Tetteh and Siddanakoppalu N. Pramod and Richard E Goodman},
  journal={Journal of agricultural and food chemistry},
  year={2015},
  volume={63 43},
  pages={
          9629-39
        }
}
  • Rakhi Panda, Afua O. Tetteh, +1 author Richard E Goodman
  • Published 2015
  • Medicine, Chemistry
  • Journal of agricultural and food chemistry
  • Many soybean protein products are processed by enzymatic hydrolysis to attain desirable functional food properties or in some cases to reduce allergenicity. However, few studies have investigated the effects of enzymatic hydrolysis on the allergenicity of soybean products. In this study the allergenicity of soybean protein isolates (SPI) hydrolyzed by Alcalase, trypsin, chymotrypsin, bromelain, or papain was evaluated by IgE immunoblots using eight soybean-allergic patient sera. The biological… CONTINUE READING

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