Accepted Manuscript Low-pH induced structural changes, allergenicity and in vitro digestibility of lectin from black turtle bean (Phaseolus vulgaris L.) Jinlong Zhao, Shudong He, Mingming Tang, Xianbao Sun, Zuoyong Zhang, Yongkang Ye, Xiaodong Cao, Hanju Sun PII: S0308-8146(19)30086-X DOI: https://doi.org/10.1016/j.foodchem.2018.12.134 Reference: FOCH 24113 To appear in: Food Chemistry Received Date: 25 October 2018 Revised Date: 29 December 2018 Accepted Date: 29 December 2018 Please cite this article as: Zhao, J., He, S., Tang, M., Sun, X., Zhang, Z., Ye, Y., Cao, X., Sun, H., Low-pH induced structural changes, allergenicity and in vitro digestibility of lectin from black turtle bean (Phaseolus vulgaris L.), Food Chemistry (2019), doi: https://doi.org/10.1016/j.foodchem.2018.12.134 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.