Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis
Hui Yang, Yezhi Qu, Jiantao Li, Xianqi Liu, Rina Wu, Junrui Wu
Topics & Concepts
FermentationChemistryFood scienceHydrolysisBacillus licheniformisAntigenicityBacillus subtilisLactobacillus fermentumSoybean mealEnzymatic hydrolysisLactobacillus acidophilusBiochemistryLactobacillus plantarumLactic acidBacteriaBiologyOrganic chemistryProbioticRaw materialAntigenGeneticsFood Allergy and Anaphylaxis ResearchProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods