References/Publications for Mass spectrometry (MS) of Gly m 6

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15953580 Anal Biochem. 2005 Jul 15;342(2):214-20. doi: 10.1016/j.ab.2005.04.046.

Comparison of protein solubilization methods suitable for proteomic analysis of
soybean seed proteins.

Natarajan S(1), Xu C, Caperna TJ, Garrett WM.

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21545549 Clin Exp Allergy. 2011 Jul;41(7):1022-30. doi:
1111/j.1365-2222.2011.03756.x. Epub 2011 May 5.

Occupational sensitization to soy allergens in workers at a processing facility.

Green BJ(1), Cummings KJ, Rittenour WR, Hettick JM, Bledsoe TA, Blachere FM,
Siegel PD, Gaughan DM, Kullman GJ, Kreiss K, Cox-Ganser J, Beezhold DH.

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29673863 Food Chem Toxicol. 2018 Jun;116(Pt B):207-215. doi: 10.1016/j.fct.2018.04.032.
Epub 2018 Apr 16.

Combining 2-DE immunoblots and mass spectrometry to identify putative soybean
(Glycine max) allergens.

Lu M(1), Jin Y(1), Cerny R(2), Ballmer-Weber B(3), Goodman RE(4).

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30083174 Front Plant Sci. 2018 Jul 23;9:1025. doi: 10.3389/fpls.2018.01025. eCollection

Variation in Seed Allergen Content From Three Varieties of Soybean Cultivated in
Nine Different Locations in Iowa, Illinois, and Indiana.

McClain S(1), Stevenson SE(2), Brownie C(3), Herouet-Guicheney C(4), Herman
RA(5), Ladics GS(6), Privalle L(7), Ward JM(8), Doerrer N(9), Thelen JJ(2).

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33217527 Food Chem Toxicol. 2021 Jan;147:111866. doi: 10.1016/j.fct.2020.111866. Epub
2020 Nov 17.

Purification of soybean cupins and comparison of IgE binding with peanut
allergens in a population of allergic subjects.

Ramadan S(1), Marsh J(2), El-Sherbeny GA(1), El-Halawany EF(1), Luan F(3),
Baumert JL(2), Johnson P(2), Osman Y(1), Goodman RE(4).

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35159629 Foods. 2022 Feb 7;11(3):479. doi: 10.3390/foods11030479.

Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved
Soybeans through Proteomic Approaches.

Pi X(1), Sun Y(1)(2), Deng X(1), Xin D(1), Cheng J(1), Guo M(1)(3).

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36041578 Int J Biol Macromol. 2022 Nov 1;220:1221-1230. doi:
1016/j.ijbiomac.2022.08.154. Epub 2022 Aug 27.

Investigation of differences in allergenicity of protein from different soybean
cultivars through LC/MS-MS.

Pi X(1), Sun Y(1), Deng X(1), Xin D(1), Cheng J(2), Guo M(3).

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36370556 Food Chem. 2023 Mar 30;405(Pt A):134830. doi: 10.1016/j.foodchem.2022.134830.
Epub 2022 Nov 4.

Heat-induced changes in epitopes and IgE binding capacity of soybean protein

Pi X(1), Liu J(1), Sun Y(2), Ban Q(1), Cheng J(3), Guo M(4).

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