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...

Full description

Bibliographic Details

Main Authors:	Xinran Guo, Yun Luo, Xia Fan, Benjamin K. Simpson, Wei Li, Xin Rui
Format:	Artigo
Language:	Inglês
Published:	MDPI AG 2025-02-01
Series:	Foods
Subjects:	soy protein isolate lactic acid bacteria fermentation polysaccharide texture properties in vitro dynamic gastrointestinal digestion antigenicity
Online Access:	https://www.mdpi.com/2304-8158/14/4/701
Tags:	Add Tag No Tags, Be the first to tag this record!