Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Potential allergenicity of amandin was reduced by binding amandin with (−)-epigallocatechin gallate (EGCG) via alkaline, free radical, ultrasound-assisted alkaline, and ultrasound-assisted free radical methods. These results of total phenol content, free sulfhydryl group, free amino group, surface h...

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Bibliographic Details
Main Authors: Xin Luo, Jiankang Lu, Yongyan Wu, Wenshan Duan, Fengping An, Qun Huang, Lei Chen, Shaofeng Wei
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Chemistry: X
Subjects:
Amandin
EGCG
Structure
Allergenicity
LC-MS/MS
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522002802

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