Rice allergenic proteins, 14-16 kDa albumin and α-globulin, remain insoluble in rice grains recovered from rice miso (rice-containing fermented soybean paste)

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 6, 2005, Pages 1137-1144

  Ito, Masako ^a   Kato, Takeo ^a   Matsuda, Tsukasa ^b  

^a Aichi Industrial Technology Institute   (Japan)

^b NAGOYA UNIVERSITY   (Japan)

Author keywords

globulin; 14 16 kDa albumin; Allergenic proteins; Rice miso

Indexed keywords

ELECTROPHORESIS; FERMENTATION; GELS; SCANNING ELECTRON MICROSCOPY; UREA;

ANTISERA; RICE ALLERGENIC PROTEINS; RICE GRAINS (RG); UREA SOLUTIONS;

PROTEINS;

ALBUMINOID; ALLERGEN; ALPHA GLOBULIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; IMMUNOLOGY; PLANT SEED; PROTEIN INTAKE; RICE; SOLUBILITY; SOYBEAN; ULTRASTRUCTURE;

ALBUMINS; ALLERGENS; ALPHA-GLOBULINS; DIETARY PROTEINS; ORYZA SATIVA; PLANT PROTEINS; SEEDS; SOLUBILITY; SOY FOODS;

GLYCINE MAX;

EID: 22444442763     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.69.1137     Document Type: Article

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