Construction of hypoallergenic microgel by soy major allergen β-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation

Soy allergenicity is a public concern, and the combination of multiple processing methods may be a promising strategy for reducing soy allergenicity. In this study, a novel two-step enzymatic hydrolysis followed by lactic acid bacteria fermentation was proposed for the construction of hypoallergenic...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food research international 2024-01, Vol.175, p.113733-113733, Article 113733
Hauptverfasser:	Fu, Yumeng, Guo, Xinran, Li, Wei, Simpson, Benjamin K, Rui, Xin
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergens - chemistry Epitopes Fermentation Hydrolysis Lactobacillales - metabolism Microgels Soybean Proteins - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!