PERUBAHAN ALERGENISITAS PROTEIN KACANG KEDELAI DAN KACANG BOGOR AKIBAT PENGOLAHAN DENGAN PANAS [Allergenicity Changes of Soybean and Bambara Groundnut Protein Due to Heat Processing]

PERUBAHAN ALERGENISITAS PROTEIN KACANG KEDELAI DAN KACANG BOGOR AKIBAT PENGOLAHAN DENGAN PANAS [Allergenicity Changes of Soybean and Bambara Groundnut Protein Due to Heat Processing]

Legumes contain protein as a potential allergen. Heating process was expected to eliminate the protein allergen. The aim of this study was to assess the changes in molecular weight and allergenicty of soybean grobogan variety and bambara groundnut proteins due to heat processing, i.e. boiling, steam...

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Bibliographic Details
Main Authors: Nurheni Sri Palupi, Sri Rebecca Sitorus, Feri Kusnandar
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2015-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
allergy
bambara groundnut
heating process
protein
soybean
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/11756

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/11756

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