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    fermented peanuts

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    • Effects of Bacillus natto on the allergenicity of fermented peanuts

      Time of Update: 2021-03-30
      A, ultraviolet absorption spectrum; B, fluorescence emission spectrum; C, free sulfhydryl (SH) content in conclusion The results showed that high-pressure sterilization and Bacillus natto fermentation can degrade peanut protein, change protein conformation and reduce α-helix, causing changes in the particle size of peanut protein, resulting in a significant reduction in the IgE binding properties of raw peanuts.
    • Effects of Bacillus natto on the allergenicity of fermented peanuts

      Time of Update: 2021-03-26
      A, ultraviolet absorption spectrum; B, fluorescence emission spectrum; C, free sulfhydryl (SH) content in conclusion The results showed that high-pressure sterilization and Bacillus natto fermentation can degrade peanut protein, change protein conformation and reduce α-helix, causing changes in the particle size of peanut protein, resulting in a significant reduction in the IgE binding properties of raw peanuts.

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