The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity

This study investigated the fermentation of isolated soy glycinin by using the Lactiplantibacillus plantarum B1-6 strain, its reduction effect on immunoglobulin E (IgE) reactivity, the relationship with protein aggregation/gelation state and conformational changes. Fermentation was performed under d...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Zhen, Wang, Yaqiong, Liu, Yifei, Zhang, Qiuqin, Li, Wei, Dong, Mingsheng, Rui, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701212/
https://www.ncbi.nlm.nih.gov/pubmed/34945520
http://dx.doi.org/10.3390/foods10122969

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701212/
https://www.ncbi.nlm.nih.gov/pubmed/34945520
http://dx.doi.org/10.3390/foods10122969

Ejemplares similares