Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia Pastoris

Conclusion: These results demonstrate that foods containing recombinant soy LegHb produced in Pichia sp. are unlikely to present an unacceptable risk of allergenicity or toxicity to consumers.This article is protected by copyright. All rights reserved

Source: Nahrung / Food - September 1, 2017 Category: Nutrition Authors: Yuan Jin, Xiaoyun He, Kwame Andoh ‐Kumi, Rachel Z. Fraser, Mei Lu, Richard E. Goodman Tags: Research Article Source Type: research