Reduction of the allergenicity of soybean by treatment with proteases.
Reduction of the allergenicity of soybean by treatment with proteases.
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通过蛋白酶处理降低大豆的过敏性。
DOI：
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发表时间：
1996
影响因子：
1.6
通讯作者：
T. Ogawa
中科院分区：
文献类型：
--
作者：
R. Yamanishi;H. Tsuji;N. Bando;Y. Yamada;Yoshimi Nadaoka;Tao Huang;K. Nishikawa;Shinya Emoto;T. Ogawa
大豆被用蛋白酶处理，以降低过敏性。通过用一种主要的大豆变应原(Gly M Bd 30K)的单抗进行免疫印迹，从迄今测试的八种蛋白酶中选择了两种，以达到降低过敏性的目的。对单抗的抗原性和对大豆敏感患者血清的过敏性均经两种酶处理后均显著降低。因此，经过适当的蛋白酶处理的大豆可能会作为一种低过敏性的食物供应给患者。
Soybeans were treated with proteases to reduce allergenicity. By immunoblotting with a monoclonal antibody against a major soybean allergen (Gly m Bd 30K), two of eight proteases so far tested were selected to achieve a reduction in allergenicity. Both antigenicity to the monoclonal antibody and allergenicity to the sera from soybean-sensitive patients proved to be markedly reduced by processing with either protease. Thus, soybeans treated with an appropriate protease may possibly be supplied as a hypoallergenic foodstuff for patients.
影响因子：
14.2
作者：
RODRIGO, MJ;MORELL, F;REED, CE
通讯作者：
REED, CE