Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction
Ze Yun,
Jiahao Li,
Wenyue Zhu
et al.
Abstract:Allergenicity of soybean 7S protein (7S) troubles many
people around
the world. However, many processing methods for lowering allergenicity
is invalid. Interaction of 7S with phenolic acids, such as chlorogenic
acid (CHA), to structurally modify 7S may lower the allergenicity.
Hence, the effects of covalent (C-I, periodate oxidation method) and
noncovalent interactions (NC-I) of 7S with CHA in different concentrations
(0.3, 0.5, and 1.0 mM) on lowering 7S allergenicity were investigated
in this study. The resu… Show more
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