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Effect of lipid peroxidation on the allergenicity and functional properties of soybeanβ-conglycinin(7S)and glycinin(11S)

Liying Ye Liangtao Lv Xiao Lin Kan He Xiaoquan Yang Zhili Wan Lizhong Liu Haiqian Wu Shaojun Xing Xuli Wu

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.895-902,8.

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.895-902,8.DOI:10.1016/j.fshw.2022.09.026

Effect of lipid peroxidation on the allergenicity and functional properties of soybeanβ-conglycinin(7S)and glycinin(11S)

Liying Ye ¹Liangtao Lv ¹Xiao Lin ¹Kan He ¹Xiaoquan Yang ²Zhili Wan ²Lizhong Liu ¹Haiqian Wu ¹Shaojun Xing ³Xuli Wu¹

作者信息

1. School of Public Health,Health Science Center,Shenzhen University,Shenzhen 518060,China
2. School of Food Science and Technology,South China University of Technology,Guangzhou 510640,China
3. School of Basic Medical Science,Health Science Center,Shenzhen University,Shenzhen 518060,China
折叠

摘要

关键词

β-Conglycinin/Glycinin/Lipid peroxidation/Allergenicity/Functional properties

分类

轻工纺织

引用本文复制引用

Liying Ye,Liangtao Lv,Xiao Lin,Kan He,Xiaoquan Yang,Zhili Wan,Lizhong Liu,Haiqian Wu,Shaojun Xing,Xuli Wu..Effect of lipid peroxidation on the allergenicity and functional properties of soybeanβ-conglycinin(7S)and glycinin(11S)[J].食品科学与人类健康(英文),2023,12(3):P.895-902,8.

基金项目

supported in part by the National Natural Science Foundation of China(32172311) （32172311）

Key-Area Research and Development Program of Guangdong Province(2019B020213001) （2019B020213001）

Guangdong Basic and Applied Basic Research Foundation(2021A1515012413) （2021A1515012413）

the support from the Instrumental Analysis Center of Shenzhen University(Xili Campus)。（Xili Campus）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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