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J Chromatogr B Biomed Sci Appl. 2001 May 25;756(1-2):249-54.

Determination of the IgE-binding activity of soy lecithin and refined and non-refined soybean oils.

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Institute of Biochemistry and Food Chemistry, University of Hamburg, Germany.


In the present study refined and non-refined soybean oils as well as soy lecithins were investigated for residual allergenicity and compared with extracts from native soybeans. By means of immunoblotting and EAST inhibition experiments no IgE-binding activity was detectable in refined soybean oils, which is probably due to thermal treatment during the refining. The investigated non-refined oils and soy lecithins showed a residual IgE-binding activity. In addition in the lecithin extracts a new IgE-binding structure with a molecular mass of approximately 16 kDa was detectable.

[Indexed for MEDLINE]

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