Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches
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DOI: 10.3390/foods11030479
Abstract: The study investigated the changes in IgE binding capacity, protein profiles and peptide compositions after soybeans were boiled and autoclaved. The results of ELISA showed that the IgE binding capacity of soybean was reduced by… read more here.
Keywords: binding capacity; autoclaved soybeans; boiled autoclaved; ige binding ... See more keywords