Ionic strength and pH-induced changes in the immunoreactivity of purified soybean glycinin and its relation to protein molecular structure

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5819-5826

  L'Hocine, Lamia ^a   Boye, Joyce I ^a   Jouve, Stéphanie ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

11S protein; Antigenicity; Food allergy; Food processing; Glycinin; Immunoreactivity; Protein conformation; Soybeans; Structure

Indexed keywords

GLOBULIN; GLYCININ; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; ENZYME LINKED IMMUNOSORBENT ASSAY; IMMUNOLOGY; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; OSMOLARITY; PH; PROTEIN CONFORMATION; SOYBEAN;

ENZYME-LINKED IMMUNOSORBENT ASSAY; GLOBULINS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PROTEIN CONFORMATION; SOYBEAN PROTEINS; SOYBEANS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

GLYCINE MAX;

EID: 34447645124     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070281v     Document Type: Article

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