Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins
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- 作者：Yan Zhanga ; b ; yzhang@tust.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Jieqiong Zhanga ; d ; Wei Shenga ; Shuo Wanga ; Tong-Jen Fuc ; tongjen.fu@fda.hhs.gov" class="auth_mail" title="E-mail the corresponding author
- 关键词：Sodium carbonate (PubChem CID ; 10340) ; Glycine (PubChem CID ; 750) ; Citric acid (PubChem CID ; 311) ; Tris (hydroxymethyl) aminomethane (Tris) (PubChem CID ; 176250) ; Tween 20 (PubChem CID ; 443314) ; SDS (PubChem CID ; 3423265) ; DMSO (PubChem CID ; 679)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：856-861
- 全文大小：562 K
文摘
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Processing effects on almond extracts were studied under dry and wet conditions.
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In synergy, water, heat and pressure reduced immunoreactivity of almond proteins.
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The long term goal of the research is to reduce the allergenicity of almond.
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