Insight into the effect of lactic acid fermentation on soy protein immunoreactivity: emphasizing the difference in epitope destruction of varied fermentation terminal pH levels during gastrointestinal digestion
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This study delves into the immunoreactivity of lactic acid bacterium (LAB)-fermented soy protein isolates (FSPIs), with various structural features, during gastrointestinal digestion and absorption. Additionally, the structural breakdown and epitope degradatio... ...
