Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Tanghao Li"'
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 409-416 (2020)
Peanut protein isolate was hydrolyzed by trypsin. The resulting peanut peptide fractions (PPF) were then divided into three molecular weight components by ultrafiltration (PPF1, MW >5 kDa; PPF2, 3 kDa < MW
Externí odkaz:
https://doaj.org/article/f0727267f0034b3fa280ea89c34ff5bf
Autor:
Tanghao Li, Kaining Han, Guangxin Feng, Jian Guo, Jinmei Wang, Zhili Wan, Xuli Wu, Xiaoquan Yang
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:2999-3009
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2732f21798ad9a7b6da90b7980d2540e
https://doi.org/10.1021/acs.jafc.2c07687
https://doi.org/10.1021/acs.jafc.2c07687
Autor:
Guanhao Bu, Tanghao Li
Publikováno v:
Journal of the Science of Food and Agriculture. 102:4025-4034
High hydrostatic pressure (HHP) treatment has been used to alleviate the allergenicity of soybeans, but there are little data about the potential antigenicity of β-conglycinin after HHP treatment.We examined the effects of HHP treatment on the antig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a6fbe105fbc93ed165c6fcdf44a75e9
https://doi.org/10.1002/jsfa.11751
https://doi.org/10.1002/jsfa.11751
Publikováno v:
Journal of agricultural and food chemistry. 70(28)
Previous studies have found that soybean protein, especially soybean 7S protein (β-conglycinin), exhibits digestion resistance, but the mechanism of digestion resistance and its implications for human health are still unclear. Here, we show that the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87a720cec91a5284b5a9b5d1ca84c728
https://pubmed.ncbi.nlm.nih.gov/35802804
https://pubmed.ncbi.nlm.nih.gov/35802804
Autor:
Lijian Leng, Tanghao Li, Hao Zhan, Muhammad Rizwan, Weijin Zhang, Haoyi Peng, Zequn Yang, Hailong Li
Publikováno v:
Energy. :127967
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b759159de8cffe32d11123003f62f883
https://doi.org/10.1016/j.energy.2023.127967
https://doi.org/10.1016/j.energy.2023.127967
Publikováno v:
European Food Research and Technology. 246:1065-1072
Soybean protein is considered as a main food allergen. This study illustrates the effects of a combination of high hydrostatic pressure (HHP) with heat treatment on soybean protein allergen. The main allergic protein β-conglycinin was isolated from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a595de2a2121b0f2a0d5cec400927acb
https://doi.org/10.1007/s00217-020-03472-5
https://doi.org/10.1007/s00217-020-03472-5
Autor:
Lijian Leng, Junhui Zhou, Tanghao Li, Mikhail Vlaskin, Hao Zhan, Haoyi Peng, Huajun Huang, Hailong Li
Publikováno v:
Fuel. 335:126995
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6475921e8475361229a538366e35db8c
https://doi.org/10.1016/j.fuel.2022.126995
https://doi.org/10.1016/j.fuel.2022.126995
Publikováno v:
International journal of biological macromolecules. 154
β-conglycinin is one of the major allergens in soybean protein. The purpose of this study was to predict and to identify the major linear epitopes of the β subunit of β-conglycinin. Potential linear epitopes were predicted and confirmed by three i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::158afd1b54821c194bbf089cf9e68ceb
https://pubmed.ncbi.nlm.nih.gov/32198043
https://pubmed.ncbi.nlm.nih.gov/32198043
Publikováno v:
Journal of food biochemistryREFERENCES. 44(3)
Soybean is one of the major food allergens. In this study, soy protein isolate was hydrolyzed by Neutrase and Flavourzyme. The hydrolysates were separated by ultrafiltration and ion-exchange chromatography. The antigenicity of proteins was determined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f49fb6b2cb18b52312a13cbf0b27de9e
https://pubmed.ncbi.nlm.nih.gov/31910494
https://pubmed.ncbi.nlm.nih.gov/31910494
Publikováno v:
Food Chemistry. 346:128962
In this study, the effects of heat treatment on antigenicity, antigen epitopes, and structural changes in β-conglycinin were investigated. Results showed that the IgG (Immunoglobulin G) binding capacity of heated protein was inhibited with increased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::100a2747af19caf6538eca1a6e2cb398
https://doi.org/10.1016/j.foodchem.2020.128962
https://doi.org/10.1016/j.foodchem.2020.128962