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乳酸细菌发酵的大豆蛋白凝中的调节11S/7S比:对物理化学特性和过敏性的影响

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
概括

甘氨酸 (11S) 与β- 甘氨酸 (7S) 的比例显著影响凝形成和过敏性. 超过1.0的比率加快凝并降低过敏性,特别是在pH值6.0时.

关键词:
11S/7S 的比率抗体E反应性制剂乳酸细菌发酵

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