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Proteomics was used to confirm allergen subunit differences between control and high hydrostatic pressure (HHP)-treated soy protein isolate (SPI), which could support further understanding of reduced allergenicity associated with HHP. SPI solutions (0.75% protein weight/solvent volume, pH 6.8) were subjected to HHP treatment at 200, 300, 400, 500 MPa for 5, 10, 15, 20 min, respectively. Enzyme-linked...
The objective of this study is to investigate the influences of HHP treatment on the allergenic properties of SPI for infant formula. The processing parameters, including HHP pressure and duration time, could significantly influence the allergenicity reducing efficiency. At 300MPa and 15min, the allergenicity decreased 48.6%, compared to the native SPI. In the ranges of 200–300MPa and 5–15min, the...
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