Figure 1
From: Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products
Chickpea SDS–PAGE gel (a) and immunoblot performed on serum E (b) and H (c) on chickpea by-product protein extract (RAW) and enzymatic hydrolysates with papain (PAP) and alcalase (ALC). Equal numbers indicate equal proteins. Original blots/gels are presented in Supplementary figures S2 for gel, S7 for blot serum E and S10 A for blot serum H.
