 Home > Food News > Food Articles > He Shudong's team from Hefei University of Technology: Study on the structure-activity relationship of black kidney bean agglutinin induced by acidic pH protonation

He Shudong's team from Hefei University of Technology: Study on the structure-activity relationship of black kidney bean agglutinin induced by acidic pH protonation

 Last Update: 2021-03-17
 Source: Internet
 Author: User

Tags

different types protein

food flo

Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com

Editor in charge: Food Science

Original title: Journal of Agricultural and Food Chemistry | He Shudong's team from Hefei University of Technology: Study on the structure-activity relationship of black kidney bean lectin sensitization induced by acidic pH protonation

Kidney beans are rich in nutrients and are widely planted, and are loved by consumers at home and abroad.

Associate Professor He Shudong, School of Food and Bioengineering, Hefei University of Technology, and others evaluated the effects of different acidic pH treatments on the sensitization of black kidney bean lectins, and used circular dichroism spectroscopy, Fourier transform infrared spectroscopy and molecular dynamics simulation methods to further explore and Describe the mechanism of black kidney bean agglutinin's reduced allergenicity.

This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

Related Products

Benzoyl Peroxide (Dibenzoyl Peroxide) 94-36-0

CAS No.: 94-36-0

food grade

$1.2/KG EXW

L-Cysteine, CAS:52-90-4

CAS No.: 52-90-4

Food Grade

$4-5/KG FOB

Vitamin E 59-02-9

CAS No.: 59-02-9

food grade

$1.2/KG EXW

Hot Tags

united states jobs(223)

jobs united states(236)

1 year treasury(277)

1 year subscription(296)

announcements today(81)

80 20 company(94)

united states logo(227)

single use technology(195)

healthy food name(42)

ups united states(221)

Hot Articles

The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.