Figure 3
From: Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products
White bean SDS–PAGE gel (a) and immunoblot performed on serum H (b) on white bean 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 and S10 C for blot serum H.
