豆奶在乳酸菌发酵期间的致敏性变化及其机制研究

31760453
2017
C2003.食品微生物学
杨安树
地区科学基金项目
教授
南昌大学
39万元
过敏原结构;致敏性;发酵控制;液态发酵;豆奶
2018-01-01到2021-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
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序号 标题 类型 作者
1 Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu 期刊论文 Zhu Jierui;Deng Han;Yang Anshu;Wu Zhihua;Li Xin;Tong Ping;Chen Hongbing
2 Structure Changes in Relation to Digestibility and IgE-Binding of Glycinin Induced by pH-Shifting Combined with Microbial Transglutaminase-Mediated Modification 期刊论文 Yang Anshu;Bai Jing;Xia Jiaheng;Gong Yuqing;Hui Junyu;Wu Zhihua;Li Xin;Tong Ping;Chen Hongbing
3 Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms 期刊论文 Yang Anshu;Zuo LingLing;Cheng Youfei;Wu Zhihua;Li Xin;Tong Ping;Chen Hongbing
4 Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model 期刊论文 Qiaoling Lu;LingLing Zuo;Zhihua Wu;Xin Li;Ping Tong;Yong Wu;Qingsheng Fan;Hongbing Chen;Anshu Yang
5 Allergenicity reduction and rheology property of Lactobacillus-fermented soymilk 期刊论文 Xia Jiaheng;Zu Qinqin;Yang Anshu;Wu Zhihua;Li Xin;Tong Ping;Yuan Juanli;Wu Yong;Fan Qingsheng;Chen Hongbing
6 Effect of transglutaminase cross-linking on the allergenicity of tofu based on a BALB/c mouse model 期刊论文 Bai Jing;Hui Junyu;Lu Qiaoling;Yang Anshu;Yuan Juanli;Gao Jinyan;Wu Zhihua;Li Xin;Tong Ping;Chen Hongbing
7 一种抗食物过敏和增强机体免疫功能的豆奶饮料及其制备方法 专利 杨安树;唐萍;廖雅如;陈红兵;吴志华;李欣;佟平;袁娟丽;武涌;孟轩夷
8 发酵工艺条件对豆粕中过敏蛋白降解的影响 期刊论文 赖晗;程友飞;杨安树;陈红兵
9 双酶水解对豆芽蛋白潜在致敏性和理化性质的影响 期刊论文 杨秀芝;王艳;杨安树;陈红兵
10 Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein 期刊论文 Anshu Yang;Yaru Liao;Jierui Zhu;Jie Zhang;Zhihua Wu;Xin Li;Ping Tong;Hongbing Chen;Shuixing Wang;Zhiyong Liu
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