EFFECT OF STEAM-HEATED PROCEDURE ON IMMUNOGENICITY OF MAJOR SOYBEAN ANTIGENIC PROTEINS IN WHOLE FAT SOYBEAN
- VernacularTitle:蒸汽热处理对全脂大豆中主要抗原蛋白免疫原性的影响
- Author:
Zewei SUN
;
Guixin QIN
;
Qinghua ZHANG
- Publication Type:Journal Article
- Keywords:
steam-heated procedure;
glycinin;
?-conglycinin;
immunogenicity
- From:
Acta Nutrimenta Sinica
2004;0(06):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To study the effect of steam-heated procedure on immunogenicity of major antigenic proteins in soybean. Method: Twelve newborn calves were randomly divided into 3 groups (Group A, B and C). Each group of the calves were fed on the diets containing raw soybean flour, heated soybean flour and whole milk, respectively. The glycicin, ?-conglycinin and neighbor collection as antigens, antibodies specific to soy allergens were detected by ELISA. Results: (1) The weight gain was A
