Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols.
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DOI: 10.1016/j.foodchem.2018.02.158
Abstract: To help produce hypoallergenic food, this study investigated reducing the allergenicity and improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation with (-)-epigallo-catechin 3-gallate (EGCG) and chlorogenic acid (CA). The covalent bond between… read more here.
Keywords: lactoglobulin covalent; capacity; reducing allergenic; covalent conjugation ... See more keywords