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Low-pH induced structural changes, allergenicity and in vitro digestibility of lectin from black turtle bean

Jinlong Zhao1, Shudong He2, Mingming Tang1

  • 1Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
AllergenicityIn vitro digestibilityLectinLow pH treatmentPhaseolus vulgaris L. beanStructural changes

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