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乳酸バクテリアで発酵した大豆タンパク質ゲルの11S/7S比を調節する:物理化学的特性とアレルゲン性への影響

Xiaocui Lu1, Linjing Yao1, Jie He2

  • 1College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Journal of the science of food and agriculture
|August 23, 2025
PubMed
まとめ

グリシニン (11S) とベータ・コングリシニン (7S) の比率は,ゼルの形成とアレルゲン性に大きな影響を及ぼします. 1.0以上の比率は凝固を加速し,特にpH 6.0ではアレルギー発生性を減少させる.

キーワード:
11S/7S比率についてIgEの反応性ジェラシー乳酸バクテリアの発酵

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