CN109007238A - A kind of method that cysteine combination transglutaminase modification prepares low irritability lactalbumin - Google Patents
A kind of method that cysteine combination transglutaminase modification prepares low irritability lactalbumin Download PDFInfo
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- CN109007238A CN109007238A CN201810743189.1A CN201810743189A CN109007238A CN 109007238 A CN109007238 A CN 109007238A CN 201810743189 A CN201810743189 A CN 201810743189A CN 109007238 A CN109007238 A CN 109007238A
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- lactalbumin
- cysteine
- protein
- transglutaminase
- solution
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- 235000018417 cysteine Nutrition 0.000 title claims abstract description 51
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 title claims abstract description 51
- 102000004407 Lactalbumin Human genes 0.000 title claims abstract description 50
- 108090000942 Lactalbumin Proteins 0.000 title claims abstract description 50
- 108060008539 Transglutaminase Proteins 0.000 title claims abstract description 27
- 102000003601 transglutaminase Human genes 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000004048 modification Effects 0.000 title claims abstract description 14
- 238000012986 modification Methods 0.000 title claims abstract description 14
- 206010022998 Irritability Diseases 0.000 title claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 26
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 26
- 235000018102 proteins Nutrition 0.000 claims abstract description 25
- 238000012545 processing Methods 0.000 claims abstract description 12
- 239000000523 sample Substances 0.000 claims description 19
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 102000007544 Whey Proteins Human genes 0.000 claims description 12
- 108010046377 Whey Proteins Proteins 0.000 claims description 12
- 102000036639 antigens Human genes 0.000 claims description 12
- 108091007433 antigens Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 239000000427 antigen Substances 0.000 claims description 11
- 238000006243 chemical reaction Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 235000021241 α-lactalbumin Nutrition 0.000 claims description 10
- 102000008192 Lactoglobulins Human genes 0.000 claims description 9
- 108010060630 Lactoglobulins Proteins 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000021119 whey protein Nutrition 0.000 claims description 9
- 239000013068 control sample Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000005862 Whey Substances 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 206010070834 Sensitisation Diseases 0.000 abstract description 6
- 230000008313 sensitization Effects 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 4
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 238000005304 joining Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 3
- 208000009793 Milk Hypersensitivity Diseases 0.000 description 2
- 201000010859 Milk allergy Diseases 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000013595 glycosylation Effects 0.000 description 2
- 238000006206 glycosylation reaction Methods 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 230000009435 amidation Effects 0.000 description 1
- 238000007112 amidation reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 125000000151 cysteine group Chemical group N[C@@H](CS)C(=O)* 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
- A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
Abstract
The present invention relates to a kind of methods that cysteine combination transglutaminase modification prepares low irritability lactalbumin, belong to technical field of processing dairy products.The object of the present invention is to utilize the reproducibility of cysteine to reduce the sensitization of lactalbumin, open disulfide bond in protein molecule, with transglutaminase joining process, further lactalbumin can be promoted to be crosslinked, to develop a kind of method of modifying of sensitization that lactalbumin is effectively reduced.
Description
Technical field
The invention belongs to technical field of processing dairy products, relate generally to a kind of cysteine combination transglutaminase modification
The method for preparing low irritability lactalbumin.
Background technique
Lactalbumin nutritive value is high and easy to digest, referred to as the king of albumen, has been widely used in the industry of various food
In production.But lactalbumin is the main sensibiligen of Milk allergy, will affect the health and development of infant.It therefore, is guarantee
To the edible safety of Milk allergy infant, the exploitation of low irritability infant formula dairy products is particularly important.
The method of modifying of protein mainly utilizes physics, chemistry or enzyme, and the space structure of protein is made to change, into
And the physicochemical property of protein is made to change, to achieve the purpose that improving functional character and proteinaceous nutrient strengthens.In order to
The sensitization for reducing or removing cow's milk, can be modified the antigen protein in cow's milk.Different processing methods passes through different
Mode changes the structure of food protein, it may be possible to which the expansion of structure, is also likely to be raw material and other chemical combination at the generation of polymer
The crosslinked action of object, oxidation or glycosylation modified.However, protein structure and the degree of antigenicity variation depend primarily on
The method of modifying of use, the reagent for handling time and some Aided Modifications.Common physical treatment method has heating, high pressure, surpasses
The advantages that sound, microwave etc. have operating method simplicity, low to reaction condition requirement, are suitable for most protein.Chemical method
There are glycosylation, phosphorylation, amidation etc., property of protein can be changed on demand, but may only be modified containing special groups or change
Learn the protein of key, enzyme process requires the reaction conditions such as temperature also higher as hydrolyzed and crosslinking, high specificity and high-efficient.
Cysteine is the essential amino acid of human body containing sulfhydryl-group activity with strong reducing property, there is from a wealth of sources, peace
The advantages that completely without pollution.Attempt the sulfurous for having toxicity processed using cysteine substitution in some more developed countries in Japan and West Europe
Hydrochlorate is as Flour product modifying agent.Cysteine can open disulfide bond in protein molecule, and promote intermolecular disulfide bond
It is formed, realizes intermolecular, intramolecular disulfide bond rearrangement, promote lactalbumin polymerization, cysteine connects with transglutaminase
Closing processing lactalbumin can further promote to be crosslinked, to develop a kind of modification side of sensitization that lactalbumin is effectively reduced
Method, to widen the application range of lactalbumin in the food industry.
Summary of the invention
The object of the present invention is to, using the reproducibility of cysteine, open albumen to reduce the sensitization of lactalbumin
Matter intramolecular disulfide bond further can promote lactalbumin to be crosslinked with transglutaminase joining process, so that developing one kind has
Effect reduces the method for modifying of the sensitization of lactalbumin.
Product of the invention and the preparation method is as follows:
A kind of method that cysteine combination transglutaminase modification prepares low irritability lactalbumin, feature exist
In method includes the following steps: (1) prepares cysteine solution；(2) cysteine solution for preparing step (1), with
0.05mmol·g-1Protein, 0.15mmolg-1Protein, 0.25mmolg-1The amount of protein is respectively added to whey egg
In white solution, whey protein concentration 30gL-1, pH 7.0, in 37 DEG C of water bath processing 30min；(3) it is handled to through step (2)
In sample afterwards, it is separately added into 3Ug-1、5U·g-1、7U·g-1The transglutaminase of protein, 37 DEG C of water-baths 2~
6h, 85 DEG C of enzyme deactivation 10min, taking-up are cooled to room temperature after reaction.Using untreated raw material lactalbumin as control sample, detection
The content of α-lactalbumin and beta lactoglobulin active antigens in sample.
The cysteine solution preparation method: cysteine solid is in 0.1molL-1It is dissolved in HCl, it is to be dissolved complete
0.05molL is used after complete-1NaOH is adjusted to pH 7.0, and hermetically storing is stand-by.
The optium concentration of the cysteine solution is 0.15mmolg-1Protein.
The most suitable additive amount of the transglutaminase is 5Ug-1Protein.
37 DEG C of water-bath optimum reacting times are 4h.
Final products content feature of the present invention: it obtains the α-lactalbumin of the clear protein isolate of raw milk and β-milk-globule egg
The white significantly reduced modified outcome of antigen active.
Detailed description of the invention
Fig. 1 is process flow chart of the invention；
Fig. 2 is the surface hydrophobic of cysteine-modifying lactalbumin sample；
Fig. 3 is influence of the cysteine combination transglutaminase modification to lactalbumin antigen active.
Specific embodiment
Specific embodiment further described with reference to the accompanying drawing.
A kind of method that cysteine combination transglutaminase modification prepares low irritability lactalbumin, feature exist
In method includes the following steps: (1) prepares cysteine solution；(2) cysteine solution for preparing step (1), with
0.05mmol·g-1Protein, 0.15mmolg-1Protein, 0.25mmolg-1The amount of protein is respectively added to whey egg
In white solution, whey protein concentration 30gL-1, pH 7.0, in 37 DEG C of water bath processing 30min；(3) it is handled to through step (2)
In sample afterwards, it is separately added into 3Ug-1、5U·g-1、7U·g-1The transglutaminase of protein, 37 DEG C of water-baths 2~
6h, 85 DEG C of enzyme deactivation 10min, taking-up are cooled to room temperature after reaction.Using untreated raw material lactalbumin as control sample, detection
The content of α-lactalbumin and beta lactoglobulin active antigens in sample.
The cysteine solution preparation method: cysteine solid is in 0.1molL-1It is dissolved in HCl, it is to be dissolved complete
0.05molL is used after complete-1NaOH is adjusted to pH 7.0, and hermetically storing is stand-by.
The optium concentration of the cysteine solution is 0.15mmolg-1Protein.
The most suitable additive amount of the transglutaminase is 5Ug-1Protein.
37 DEG C of water-bath optimum reacting times are 4h.
Embodiment 1
(1) prepare cysteine solution: cysteine solid is in 0.1molL-1It is dissolved in HCl, completely rear use to be dissolved
0.05mol·L-1NaOH is adjusted to pH 7.0, and hermetically storing is stand-by.
(2) cysteine solution for preparing step (1), with 0.05mmolg-1The amount of protein is added to lactalbumin
In solution, whey protein concentration 30gL-1, pH 7.0, in 37 DEG C of water bath processing 30min.
(3) in through step (2) treated sample, 3Ug is added-1, protein transglutaminase, 37 DEG C of water-baths
2h is reacted, 85 DEG C of enzyme deactivation 10min, taking-up are cooled to room temperature after reaction.Using untreated raw material lactalbumin as control sample,
The content of α-lactalbumin and beta lactoglobulin active antigens in test sample.
Embodiment 2
(1) prepare cysteine solution: cysteine solid is in 0.1molL-1It is dissolved in HCl, completely rear use to be dissolved
0.05mol·L-1NaOH is adjusted to pH 7.0, and hermetically storing is stand-by.
(2) cysteine solution for preparing step (1), with 0.15mmolg-1The amount of protein is added to lactalbumin
In solution, whey protein concentration 30gL-1, pH 7.0, in 37 DEG C of water bath processing 30min.
(3) in through step (2) treated sample, 3Ug is added-1, protein transglutaminase, 37 DEG C of water-baths
4h is reacted, 85 DEG C of enzyme deactivation 10min, taking-up are cooled to room temperature after reaction.Using untreated raw material lactalbumin as control sample,
The content of α-lactalbumin and beta lactoglobulin active antigens in test sample.
Embodiment 3
(1) prepare cysteine solution: cysteine solid is in 0.1molL-1It is dissolved in HCl, completely rear use to be dissolved
0.05mol·L-1NaOH is adjusted to pH 7.0, and hermetically storing is stand-by.
(2) cysteine solution for preparing step (1), with 0.15mmolg-1The amount of protein is added to lactalbumin
In solution, whey protein concentration 30gL-1, pH 7.0, in 37 DEG C of water bath processing 30min.
(3) in through step (2) treated sample, 5Ug is added-1The transglutaminase of protein, 37 DEG C of water-baths
4h is reacted, 85 DEG C of enzyme deactivation 10min, taking-up are cooled to room temperature after reaction.Using untreated raw material lactalbumin as control sample,
The content of α-lactalbumin and beta lactoglobulin active antigens in test sample.
Embodiment 4
(1) prepare cysteine solution: cysteine solid is in 0.1molL-1It is dissolved in HCl, completely rear use to be dissolved
0.05mol·L-1NaOH is adjusted to pH 7.0, and hermetically storing is stand-by.
(2) cysteine solution for preparing step (1), with 0.25mmolg-1The amount of protein is added to lactalbumin
In solution, whey protein concentration 30gL-1, pH 7.0, in 37 DEG C of water bath processing 30min.
(3) in through step (2) treated sample, 7Ug is added-1The transglutaminase of protein, 37 DEG C of water-baths
6h is reacted, 85 DEG C of enzyme deactivation 10min, taking-up are cooled to room temperature after reaction.Using untreated raw material lactalbumin as control sample,
The content of α-lactalbumin and beta lactoglobulin active antigens in test sample.
Embodiment 5
(1) prepare cysteine solution: cysteine solid is in 0.1molL-1It is dissolved in HCl, completely rear use to be dissolved
0.05mol·L-1NaOH is adjusted to pH 7.0, and hermetically storing is stand-by.
(2) cysteine solution for preparing step (1), with 0.05mmolg-1The amount of protein is added to lactalbumin
In solution, whey protein concentration 30gL-1, pH 7.0, in 37 DEG C of water bath processing 30min.
(3) in through step (2) treated sample, 7Ug is added-1The transglutaminase of protein, 37 DEG C of water-baths
2h is reacted, 85 DEG C of enzyme deactivation 10min, taking-up are cooled to room temperature after reaction.Using untreated raw material lactalbumin as control sample,
The content of α-lactalbumin and beta lactoglobulin active antigens in test sample.
Embodiment 6
(1) prepare cysteine solution: cysteine solid is in 0.1molL-1It is dissolved in HCl, completely rear use to be dissolved
0.05mol·L-1NaOH is adjusted to pH 7.0, and hermetically storing is stand-by.
(2) cysteine solution for preparing step (1), with 0.15mmolg-1The amount of protein is added to lactalbumin
In solution, whey protein concentration 30gL-1, pH 7.0, in 37 DEG C of water bath processing 30min.
(3) in through step (2) treated sample, it is separately added into 7Ug-1The transglutaminase of protein, 37 DEG C
Water-bath 2h, 85 DEG C of enzyme deactivation 10min, taking-up are cooled to room temperature after reaction.It is pair with untreated raw material lactalbumin
In the same old way, in test sample α-lactalbumin and beta lactoglobulin active antigens content.
Claims (5)
1. a kind of method that cysteine combination transglutaminase modification prepares low irritability lactalbumin, which is characterized in that
Method includes the following steps: (1) prepares cysteine solution；(2) cysteine solution for preparing step (1), with
0.05mmol·g-1Protein, 0.15mmolg-1Protein, 0.25mmolg-1The amount of protein is respectively added to whey egg
In white solution, whey protein concentration 30gL-1, pH 7.0, in 37 DEG C of water bath processing 30min；(3) it is handled to through step (2)
In sample afterwards, it is separately added into 3Ug-1、5U·g-1、7U·g-1The transglutaminase of protein, 37 DEG C of water-baths 2~
6h, 85 DEG C of enzyme deactivation 10min, taking-up are cooled to room temperature after reaction, using untreated raw material lactalbumin as control sample, detection
The content of α-lactalbumin and beta lactoglobulin active antigens in sample.
2. a kind of cysteine combination transglutaminase modification according to claim 1 prepares low irritability lactalbumin
Method, which is characterized in that the cysteine solution preparation method: cysteine solid is in 0.1molL-1It is molten in HCl
Solution, it is to be dissolved completely after use 0.05molL-1NaOH is adjusted to pH 7.0, and hermetically storing is stand-by.
3. a kind of cysteine combination transglutaminase modification according to claim 1 prepares low irritability lactalbumin
Method, which is characterized in that the optium concentration of the cysteine solution be 0.15mmolg-1Protein.
4. a kind of cysteine combination transglutaminase modification according to claim 1 prepares low irritability lactalbumin
Method, it is characterised in that the most suitable additive amount of the transglutaminase be 5Ug-1Protein.
5. a kind of cysteine combination transglutaminase modification according to claim 1 prepares low irritability lactalbumin
Method, it is characterised in that 37 DEG C of water-bath optimum reacting times be 4h.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810743189.1A CN109007238A (en) | 2018-07-09 | 2018-07-09 | A kind of method that cysteine combination transglutaminase modification prepares low irritability lactalbumin |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810743189.1A CN109007238A (en) | 2018-07-09 | 2018-07-09 | A kind of method that cysteine combination transglutaminase modification prepares low irritability lactalbumin |
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| Publication Number | Publication Date |
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| CN109007238A true CN109007238A (en) | 2018-12-18 |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0327253A (en) * | 1989-06-23 | 1991-02-05 | Ajinomoto Co Inc | Low-allergizating agent and method for reducing allergization |
| CN1347657A (en) * | 2000-10-10 | 2002-05-08 | 味之素株式会社 | Modifying method for raw milk and dairy products with modified raw milk |
| US20120201839A1 (en) * | 2009-10-16 | 2012-08-09 | Women's And Children's Health Research Institute | Allergy treatment using acid treated aqueous whey protein extract |
| CN103749939A (en) * | 2014-01-06 | 2014-04-30 | 东北农业大学 | Preparation method of soy isolate protein rich in branched chain amino acid |
| CN104684572A (en) * | 2012-07-13 | 2015-06-03 | 菲仕兰品牌公司 | Hypo-allergenic cross-linked proteins for use in the prevention of an allergy against milk-proteins and for use in the induction of oral tolerance |
| CN105248836A (en) * | 2015-10-13 | 2016-01-20 | 东北农业大学 | Low-allergenicity whey protein powder based on two-step enzymolysis and enzymic membrane reaction and preparation method of low-allergenicity whey protein powder |
| WO2016105442A1 (en) * | 2014-12-27 | 2016-06-30 | Hill's Pet Nutrition, Inc. | Methods and compositions for reducing immunorecognition of dietary protein |
| CN106720925A (en) * | 2016-11-23 | 2017-05-31 | 中国海洋大学 | A kind of method that albumen in lactalbumin or MPC is reclaimed in compound enzymatic polymerization coupling ultrafiltration |
-
2018
- 2018-07-09 CN CN201810743189.1A patent/CN109007238A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0327253A (en) * | 1989-06-23 | 1991-02-05 | Ajinomoto Co Inc | Low-allergizating agent and method for reducing allergization |
| CN1347657A (en) * | 2000-10-10 | 2002-05-08 | 味之素株式会社 | Modifying method for raw milk and dairy products with modified raw milk |
| US20120201839A1 (en) * | 2009-10-16 | 2012-08-09 | Women's And Children's Health Research Institute | Allergy treatment using acid treated aqueous whey protein extract |
| CN104684572A (en) * | 2012-07-13 | 2015-06-03 | 菲仕兰品牌公司 | Hypo-allergenic cross-linked proteins for use in the prevention of an allergy against milk-proteins and for use in the induction of oral tolerance |
| CN103749939A (en) * | 2014-01-06 | 2014-04-30 | 东北农业大学 | Preparation method of soy isolate protein rich in branched chain amino acid |
| WO2016105442A1 (en) * | 2014-12-27 | 2016-06-30 | Hill's Pet Nutrition, Inc. | Methods and compositions for reducing immunorecognition of dietary protein |
| CN105248836A (en) * | 2015-10-13 | 2016-01-20 | 东北农业大学 | Low-allergenicity whey protein powder based on two-step enzymolysis and enzymic membrane reaction and preparation method of low-allergenicity whey protein powder |
| CN106720925A (en) * | 2016-11-23 | 2017-05-31 | 中国海洋大学 | A kind of method that albumen in lactalbumin or MPC is reclaimed in compound enzymatic polymerization coupling ultrafiltration |
Non-Patent Citations (2)
| Title |
|---|
| MARIANA BATTAGLIN VILLAS-BOAS: "The effect of transglutaminase-induced polymerization in the presence of cysteine onβ-lactoglobulin antigenicity", 《INTERNATIONAL DAIRY JOURNAL》 * |
| 程伟等: "酶改性对食物蛋白质过敏原性的影响", 《食品科学》 * |
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Application publication date: 20181218 |