Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
Guangliang Xing,
Siran Yang,
Lu Huang
et al.
Abstract:BACKGROUNDFood allergies are a growing concern worldwide, with soy proteins being important allergens that are widely used in various food products. This study investigated the potential of transglutaminase (TGase) and lactic acid bacteria (LAB) treatments to modify the allergenicity and structural properties of soy protein isolate (SPI), aiming to develop safer soy‐based food products.RESULTSTreatment with TGase, LAB or their combination significantly reduced the antibody reactivity of β‐conglycinin and the i… Show more
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