A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols
Lin Xiao, Liying Ye, Kan He, Tingting Zhang, Fan Sun, Mei Tiantian, Xuli Wu
Topics & Concepts
PolyphenolChemistryPosttranslational modificationCovalent bondFood scienceChemical modificationBiochemistryBiotechnologyOrganic chemistryBiologyEnzymeAntioxidantFood Allergy and Anaphylaxis ResearchProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides