Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

Food Chemistry

Volumn 132, Issue 2, 2012, Pages 808-814

  Li, Huijing ^a,b   Zhu, Kexue ^a   Zhou, Huiming ^a   Peng, Wei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b AGRICULTURAL UNIVERSITY OF HEBEI   (China)

Author keywords

Allergenicity; High hydrostatic pressure (HHP); Soybean protein isolate (SPI); Structural properties

Indexed keywords

ALLERGENICITY; AVERAGE LENGTH; BLUESHIFTS; COW MILK; DURATION TIME; EMISSION WAVELENGTH; FLUORESCENCE INTENSITIES; HIGH HYDROSTATIC PRESSURE; INFANT FORMULA; PROCESSING PARAMETERS; SECONDARY STRUCTURES; SOY PROTEIN; SOYBEAN PROTEINS;

ANTIGENS; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; PROTEINS; STRUCTURAL PROPERTIES;

ALLERGIES;

SOYBEAN PROTEIN; SOYBEAN PROTEIN ISOLATE; UNCLASSIFIED DRUG;

ALLERGENICITY; ALPHA HELIX; ARTICLE; ARTIFICIAL MILK; BETA SHEET; CIRCULAR DICHROISM; ENZYME LINKED IMMUNOSORBENT ASSAY; EXTRINSIC EMISSION FLUORESCENCE SPECTROSCOPY; HIGH HYDROSTATIC PRESSURE TREATMENT; HYDROPHOBICITY; HYDROSTATIC PRESSURE; MILK ALLERGY; PROTEIN ANALYSIS; PROTEIN INTERACTION; PROTEIN MODIFICATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; SPECTROSCOPY;

GLYCINE MAX;

EID: 84855674654     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.040     Document Type: Article

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