Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols

Xuli Wu,Yuqin Lu,Haoxie Xu,Dongxu Lin,Zhendan He,Haiqiang Wu,Lizhong Liu,Zimei Wang

Food Chemistry（2018）

引用 114|浏览27

暂无评分

摘要

•The covalent interaction between the polyphenols and β-lactoglobulin was investigated.•The allergenicity of β-lactoglobulin was reduced after covalent conjugation with polyphenols.•The functional attributes of β-lactoglobulin were extended after covalent conjugation with polyphenols.

查看译文

关键词

β-lactoglobulin,Polyphenol,Conjugation,Allergenicity,Antioxidant activity

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要