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

Food & Function 2026

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Authors: Runqiang Yang, Shijie Fang, Zhihao Fan, Yi Wang, Yue Wu, Xin Rui, Pei Wang, Chong Xie, Runqiang Yang
DOI: 10.1039/d5fo04998a
Cited by: 1
References: 32

Abstract

hierarchical proteolysis, linking the porous gel architecture with immunoreactivity suppression. This dual bioprocessing strategy bridges texture engineering and allergen inactivation, offering a structure-guided approach for developing hypoallergenic plant-based foods.

Fields of Study & Subjects

Food Allergy and Anaphylaxis Research Allergic Rhinitis and Sensitization Probiotics and Fermented Foods

Publication details

Journal / source
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Volume
17
Issue
12
Pages
5756–5769
Publication date
1 January 2026
Language
EN