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Amino acids allergenicity potential

Gendel, S.M. 1998. The use of amino acid sequence alignments to assess potential allergenicity of proteins used in genetically modified foods. Adv Food NutrRes 42 45-62. [Pg.109]

Ladies GS, Bannon GA, Silvanovich A, Cressman RF. Comparison of conventional FASTA identity searches with the 80 amino acid sliding window FASTA search for the elucidation of potential identities to known allergens. Mol Nutr Food Res. 2007 51(8) 985-998. [Pg.368]

Figure 6 Potential allergenic activity of different soy protein products. Potential allergenic activity of competitive soy proteins as percentage of maximal binding activity at the concentrations of competitive antigens of 102 /Ltg/mL. (1) Raw soybean, dehulled (2) heat-treated extrusion soy protein concentrate (3) soy protein isolate (4) proteolytic hydrolysate of soy protein isolate (5) EPM (1) product of soybean isolate without amino acid enrichment (6) EPM (2) product of soybean isolate with methionine enrichment (7) EPM (3) product of soybean isolate. Figure 6 Potential allergenic activity of different soy protein products. Potential allergenic activity of competitive soy proteins as percentage of maximal binding activity at the concentrations of competitive antigens of 102 /Ltg/mL. (1) Raw soybean, dehulled (2) heat-treated extrusion soy protein concentrate (3) soy protein isolate (4) proteolytic hydrolysate of soy protein isolate (5) EPM (1) product of soybean isolate without amino acid enrichment (6) EPM (2) product of soybean isolate with methionine enrichment (7) EPM (3) product of soybean isolate.
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See also in sourсe #XX -- [ Pg.42 , Pg.64 ]



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Allergenic potential

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