Ontology highlight
ABSTRACT:
SUBMITTER: Xi J
PROVIDER: S-EPMC5785388 | biostudies-literature | 2018 Feb
REPOSITORIES: biostudies-literature
Journal of food science and technology 20171125 2
In this study, the effect of high hydrostatic pressure (HHP) on antigenicity, free sulfhydryl group (SH) content, hydrophobicity (Ho), fluorescence intensity and circular dichroism data of soybean β-conglycinin was studied. The antigenicity of soybean β-conglycinin was decreased significantly at pressures 200-400 MPa. The antigenicity inhibition rate of β-conglycinin declined from 92.72 to 55.15%, after being treated at 400 MPa for 15 min. Results indicated that free sulphydryl (SH) groups and s ...[more]