Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate
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- 作者：Pia Meinlschmidta ; pia.meinlschmidt@ivv.fraunhofer.de" class="auth_mail" title="E-mail the corresponding author ; Elke Ueberhamb ; Jö ; rg Lehmannb ; Ute Schweiggert-Weisza ; P. Eisnera
- 关键词：Soybean allergy ; Fermentation ; Sandwich ELISA and western blot ; Principal component analysis (PCA) ; Physicochemical properties
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 August 2016
- 年：2016
- 卷：205
- 期：Complete
- 页码：229-238
- 全文大小：1049 K
文摘
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Effect of liquid-state fermentation on potential soy allergenicity was studied.
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Sandwich ELISA with monoclonal anti-Glym5 antibodies (mAbs) was used.
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Western blot was performed using mouse mAbs and sera from soy sensitive individuals.
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Fermentation with Lactobacillus helveticus reduced IgE-binding up to 100%.
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Beany and bitter off-flavors were considerably reduced following fermentation.