Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds

Food and Bioprocess Technology

Volumn 9, Issue 5, 2016, Pages 839-848

  Zhou, Hao ^a   Wang, Chengzhang ^a   Ye, Jianzhong ^a   Tao, Ran ^a   Chen, Hongxia ^a   Cao, Fuliang ^b  

^a RESEARCH INSTITUTE OF FORESTRY   (China)

^b NANJING FORESTRY UNIVERSITY   (China)

Author keywords

Allergenicity; Enzymatic hydrolysis; Ginkgo seed proteins; High hydrostatic pressure processing; Hydrolysis

Indexed keywords

ALLERGENS; ANTIGENS; BIOLOGICAL MATERIALS; ENZYMES; HYDRAULICS; HYDROLYSIS; HYDROSTATIC PRESSURE; PAPAIN; PROTEINS; PROTEOLYSIS;

ALLERGENICITY; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD INGREDIENTS; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; IMMUNOREACTIVE BANDS; O-PHTHALDIALDEHYDE; SEED PROTEIN;

ENZYMATIC HYDROLYSIS;

EID: 84954521763     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1676-3     Document Type: Article

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