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May 27, 2026Food & Function0 citations

An innovative germination-driven LAB fermentation strategy for allergenicity reduction in soymilk gels through spatiotemporal protease-mediated epitope disruption

RYRunqiang YangYWYaqiong wang yaqiong wangSFShijie Fang

Key Points

  • This research aims to reduce allergenicity in soymilk gels by integrating seed germination with LAB fermentation.
  • Seed germination was performed for 1–3 days prior to fermentation.
  • LAB fermentation was applied to the germinated soymilk.
  • Evaluated the structural and immunomodulatory properties of the resulting gels.
  • Germination led to an 84% reduction in allergenic protein content in soymilk gels.
  • The structure of the gels was significantly modified, enhancing their softness.
  • Protease activity was critical in disrupting allergenic epitopes.

Abstract

This study innovatively integrated seed germination (1–3 days) with LAB fermentation to establish a structure-immunomodulation nexus in fermented soymilk gels. Germination degraded hydrophobic proteins, forming soft gels with 84% lower...

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Cite This Study

Yang et al. (2026) studied this question.

synapsesocial.com/papers/6a168a7f0c924ddd1bd592fehttps://doi.org/10.1039/d5fo04998a
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