Modulating 11S/7S ratios in lactic acid bacteria‐fermented soy protein gels: effects on physicochemical properties and allergenicity
The 11S/7S ratio critically governs soy protein gelation properties, where 11S/7S ratios > 1.0 accelerate gel formation, enhance aggregation, and improve matrix density. Superior antigenicity reduction occurs at pH 6.0 with 11S/7S ratios > 1.0. © 2025 Society of Chemical Industry.
Authors
- Jie He (ORCID: https://orcid.org/0000-0002-2734-1644)
- Xin Rui (ORCID: https://orcid.org/0000-0002-7242-3235)
- Lun Yao (ORCID: https://orcid.org/0000-0002-7900-6485)
- Haijun Wang (ORCID: https://orcid.org/0000-0002-0648-4910)
- Wei Li (ORCID: https://orcid.org/0000-0003-1075-5274)
- Xinshan Lu (ORCID: https://orcid.org/0000-0002-5439-3407)
Institutions
- Nanjing Agricultural University (CN)
- Guangxi Academy of Agricultural Science (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-22
- DOI
- https://doi.org/10.1002/jsfa.70146
- Citations
- 1
- Primary Topic
- Food Allergy and Anaphylaxis Research
- Type
- article
- Field-Weighted Citation Impact
- 1.62
Funders
- Jiangsu Agricultural Science and Technology Innovation Fund
- National Natural Science Foundation of China
- Fundamental Research Funds for the Central Universities