Purification, thermal stability, and antigenicity of the immunodominant soybean allergen P34 in soy cultivars, ingredients, and products

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Wilson, S ^a   Martinez Villaluenga, C ^a   De Mejia, E G ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Antigenicity; Gly m Bd 30K P34; Soy products; Soybean genotypes; Thermal stability

Indexed keywords

ALLERGEN; ANTIGEN; P34 PROTEIN, GLYCINE MAX; SOYBEAN PROTEIN;

ARTICLE; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ALLERGY; FOOD HANDLING; GENOTYPE; HEAT; HUMAN; IMMUNOLOGY; ISOLATION AND PURIFICATION; METHODOLOGY; SOYBEAN;

ALLERGENS; ANTIGENS; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOOD TECHNOLOGY; GENOTYPE; HOT TEMPERATURE; HUMANS; SOY FOODS; SOYBEAN PROTEINS; SOYBEANS;

GLYCINE MAX;

EID: 48749116812     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00834.x     Document Type: Article

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