Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate

Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate

In this study, the differences in effects of (−)-epigallocatechin gallate (EGCG) and proanthocyanidins (PC) on the functionality and allergenicity of soybean protein isolate (SPI) were studied. SDS-PAGE demonstrated that SPI-PC conjugates exhibited more high-molecular-weight polymers (>180 kDa) t...

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Bibliographic Details
Main Authors: Xiaowen Pi, Jiafei Liu, Yuxue Sun, Xiaomeng Sun, Zhigang Sun, Jianjun Cheng, Mingruo Guo
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Soybean protein isolate
Proanthocyanidins
(−)-epigallocatechin gallate
IgE binding capacity
Functional properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000081

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http://www.sciencedirect.com/science/article/pii/S2590157523000081

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