Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis

Background: Soy allergy is an important nutritional and health issue that needs to be addressed. Lactic acid bacteria (LAB) fermentation is an effective approach to reduce soy protein allergy. Polysaccharides are commonly used in LAB-fermented products to enhance their textural properties. This stud...

Description complète

Détails bibliographiques

Auteurs principaux:	Xinran Guo, Yun Luo, Xia Fan, Benjamin K. Simpson, Wei Li, Xin Rui
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2025-02-01
Collection:	Foods
Sujets:	soy protein isolate lactic acid bacteria fermentation polysaccharide texture properties in vitro dynamic gastrointestinal digestion antigenicity
Accès en ligne:	https://www.mdpi.com/2304-8158/14/4/701
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!