4.7 Article

Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Advances in the activity evaluation and cellular regulation pathways of food-derived antioxidant peptides

Renzhi Lv et al.

Summary: This article provides a detailed and up-to-date review of food-derived antioxidant peptides from their preparation, activity evaluation, transport and absorption, mechanism of action, and antioxidant-mediated functional activities. In addition, this review emphasizes multiple targeted regulatory pathways of antioxidant peptides to clarify how they exert their mediated functional activity.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Article Chemistry, Applied

Mechanism of trypsin activation by pulsed electric field treatment revealed based on chemical experiments and molecular dynamics simulations

Yinli Li et al.

Summary: This study investigates the mechanism of trypsin activation by pulsed electric field (PEF) treatment using chemical experiments and molecular dynamics simulations. The results reveal that PEF treatment improves the interaction between the enzyme and substrate by increasing molecular hydrogen bonds and solvent-accessible surface area, while decreasing rotation radius and random coil content.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Evaluation of the structure-activity relationship between allergenicity and spatial conformation of ovalbumin treated by pulsed electric field

Yinli Li et al.

Summary: The study found that pulsed electric field treatment can effectively reduce OVA-induced allergic symptoms, inhibit the binding ability of specific IgG1 and IgE, and consequently reduce allergen activity.

FOOD CHEMISTRY (2022)

Review Food Science & Technology

Reduction of Milk Protein Antigenicity by Enzymatic Hydrolysis and Fermentation. A Review

Mohamed H. Abd El-Salam et al.

Summary: Reducing the antigenicity of cow milk proteins through enzymatic hydrolysis and microbial fermentation is a promising strategy for managing cow milk allergy. The key factors controlling antigenicity reduction include the source and specificity of the enzyme used, as well as the reaction conditions.

FOOD REVIEWS INTERNATIONAL (2021)

Article Food Science & Technology

Preparation of soybean β-conglycinin epitope antibody and its preliminary application in frozen surimi detection

Siyue Li et al.

Summary: This study focused on the major allergen beta-conglycinin in soybean and successfully identified an active epitope peptide for the development of rabbit-derived polyclonal antibodies. A quantum-dot-based fluorescent lateral flow immunoassay (LFIA) was developed for the sensitive and specific detection of beta-conglycinin in frozen surimi. This detection method has a detection limit of 1.6 mg/g and could benefit the healthy development of the frozen surimi industry.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Article Biochemistry & Molecular Biology

Reducing the allergenicity of pea protein based on the enzyme action of alcalase

Jie Ding et al.

Summary: Enzymatic hydrolysis can effectively reduce the allergenicity of pea protein, with peptide sequence ADLYNPR showing potential as a hypoallergenic source.

FOOD & FUNCTION (2021)

Article Biochemistry & Molecular Biology

The separation and identification of the residual antigenic fragments in soy protein hydrolysates

Guanhao Bu et al.

JOURNAL OF FOOD BIOCHEMISTRY (2020)

Article Agriculture, Multidisciplinary

Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin

Tingting Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Article Biochemistry & Molecular Biology

Tryptophan targeted pulsed electric field treatment for enhanced immune activity in pine nut peptides

Liangzi Sun et al.

JOURNAL OF FOOD BIOCHEMISTRY (2020)

Article Food Science & Technology

Antarctic krill derived peptide as a nanocarrier of iron through the gastrointestinal tract

Tongtong Wang et al.

FOOD BIOSCIENCE (2020)

Article Agriculture, Multidisciplinary

Immunomodulatory Activity Improvement of Pine Nut Peptides by a Pulsed Electric Field and Their Structure-Activity Relationships

Shuyu Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Chemistry, Applied

Allergenicity reduction of cow's milk proteins using latex peptidases

Joao P. B. Oliveira et al.

FOOD CHEMISTRY (2019)

Article Agriculture, Multidisciplinary

Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis

Pedro J. Garcia-Moreno et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Agriculture, Multidisciplinary

Enzymatic characterisation of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction

Anshu Yang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Agriculture, Multidisciplinary

Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations

Michael Merz et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Computer Science, Interdisciplinary Applications

Software tools for simultaneous data visualization and T cell epitopes and disorder prediction in proteins

Davorka R. Jandrlic et al.

JOURNAL OF BIOMEDICAL INFORMATICS (2016)

Article Food Science & Technology

Thermal and Nonthermal Methods for Food Allergen Control

Sandra K. Shriver et al.

FOOD ENGINEERING REVIEWS (2011)

Article Agriculture, Multidisciplinary

Characterization of pea vicilin.: 1.: Denoting convicilin as the α-subunit of the Pisum vicilin family

FE O'Kane et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)