Immunochemical and Biological Methods for Estimation of Allergen Content Used for Soy Allergy Risk Assessments of Biotechnologically Derived Products

Samples were taken of soybean being sterilized at 25, 50, 75, 100 and 130°C (t = 10, 30, 60 and 90 minutes). [...]21 commercial enzyme products obtained from fermentation of soybeans were tested for soy residue in assays 1 and 3.

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Bibliographic Details
Published in:Journal of allergy and clinical immunology 2007, Vol.119 (1), p.S115-S115
Main Authors: Pedersen, M.H, Skov, P.S, Holzhauser, T, Bindslev-Jensen, C, Brinch, D.S, Poulsen, L.K
Format: Article
Language:English
Subjects:
Allergy and Immunology
Competition
Enzymes
Fermentation
Methods
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Description
Summary:Samples were taken of soybean being sterilized at 25, 50, 75, 100 and 130°C (t = 10, 30, 60 and 90 minutes). [...]21 commercial enzyme products obtained from fermentation of soybeans were tested for soy residue in assays 1 and 3.
ISSN:0091-6749
1097-6825
DOI:10.1016/j.jaci.2006.11.434