Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate

被引：103

作者：

Meinlschmidt, Pia ^{[1
]}

Ueberham, Elke ^{[2
]}

Lehmann, Joerg ^{[2
]}

Schweiggert-Weisz, Ute ^{[1
]}

Eisner, P. ^{[1
]}

机构：

[1] Fraunhofer Inst Proc Engn & Packaging IVV, Giggenhauser Str 35, Freising Weihenstephan, Germany

[2] Fraunhofer Inst Cell Therapy & Immunol IZI, Perlickstr 1, Leipzig, Germany

来源：

FOOD CHEMISTRY | 2016年 / 205卷

关键词：

Soybean allergy; Fermentation; Sandwich ELISA and western blot; Principal component analysis (PCA); Physicochemical properties; FUNCTIONAL-PROPERTIES; PEPTIDASES; REDUCTION; CLONING;

D O I：

10.1016/j.foodchem.2016.03.016

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of induced liquid state fermentation (Bacillus subtilis, Rhizopus oryzae, Saccharomyces cerevisiae, Lactobacillus helveticus) on the immunoreactivity, physicochemical and sensory properties of soy protein isolate (SPI) was studied. L. helveticus revealed the most abundant reduction in terms of immunoreactivity within soluble protein fractions, up to 100%, which could be measured by in vitro sandwich ELISA using mouse monoclonal anti-Glym5 antibodies (mAbs). Almost no binding was found in western blot analysis using mouse monoclonal mAbs and sera from soy sensitive individuals. Fermentation increased water-and oil-binding capacity as well as protein solubility at pH 4.0. Foaming activity was nearly doubled compared to non-fermented SPI. A decreased emulsifying capacity, foaming density, and quantity of soluble proteins at pH 7.0 were observed. Principal component analysis (PCA) confirmed decreased bitter and beany off-flavors of fermented samples compared to non-fermented SPI. Consequently, fermentation might be a promising method to produce tasty low-allergen food ingredients with good physicochemical properties. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：229 / 238

页数：10

共 39 条

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