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...

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Principais autores:	Xinran Guo, Yun Luo, Xia Fan, Benjamin K. Simpson, Wei Li, Xin Rui
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2025-02-01
Series:	Foods
Assuntos:	soy protein isolate lactic acid bacteria fermentation polysaccharide texture properties in vitro dynamic gastrointestinal digestion antigenicity
Acceso en liña:	https://www.mdpi.com/2304-8158/14/4/701
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