Balancing the modulation of soy protein structure to achieve improved texture and reduced antigenicity in soy yogurt: A practical approach of proteolytic pretreatment and lactic acid bacteria fermentation.
在复杂的食品体系中实现多重目标需要精确的蛋白质修饰。大豆酸奶作为一种有前景的植物基替代品，存在质地差和致敏性的问题。目前鲜有研究探讨兼顾这两个目标的策略及其相关机制。本研究开发了一种将蛋白酶预处理与乳酸菌发酵相结合的两步策略，以同时解决这两个问题。豆乳在发酵前分别用木瓜蛋白酶、碱性蛋白酶或风味蛋白酶（100-1300 U/g）进行预处理。风味蛋白酶预处理最大化了水解效率并显著软化了大豆酸奶的质地。研究确定了一个关键水解阈值（约17%）以实现最佳质地，使颗粒粒径减小（约15 μm）并最小化析水率（26.8%-29.7%）。致敏性的降低取决于表位特异性而非水解程度。风味蛋白酶预处理在700 U/g时使致敏性降至1.28%（主要表位降解77%-96%），并在1300 U/g时最终降至0.77%。因此，将颗粒粒径与致敏表位的靶向降解相协调，为植物基酸奶体系提供了一种实用策略。
Achieving multiple goals in complex food systems requires precise protein modification. Soy yogurt, a promising plant-based alternative, suffers from poor texture and allergenicity. Few studies have investigated strategies for this dual goal or the mechanisms involved. A two-step strategy combining proteolytic pretreatment with lactic acid bacteria fermentation was developed to address both issues. Soymilk was pretreated with papain, alkaline protease or Flavourzyme (100-1300 U/g) before fermentation. Flavourzyme pretreatment maximized hydrolysis efficiency and significantly softened soy yogurt texture. A critical hydrolysis threshold (∼17%) is identified for optimal texture, yielding reduced psizes (∼15 μm) and minimized syneresis (26.8%-29.7%). Antigenicity reduction depends on epitope specificity rather than hydrolysis degree. Flavourzyme pretreatment reduced antigenicity to 1.28% at 700 U/g (77%-96% degradation of major epitopes) and ultimately to 0.77% at 1300 U/g. Coordinating psize with targeted degradation of allergenic epitopes therefore offers a practical strategy for plant-based yogurt systems.
Qiyuan Lu, Xinran Guo, Xia Fan, Benjamin K Simpson, Wei Li, Xin Rui. Balancing the modulation of soy protein structure to achieve improved texture and reduced antigenicity in soy yogurt: A practical approach of proteolytic pretreatment and lactic acid bacteria fermentation.. Food chemistry. 2026; doi:10.1016/j.foodchem.2026.149755.
Qiyuan Lu, Xinran Guo, Xia Fan, Benjamin K Simpson, Wei Li, Xin Rui (2026). Balancing the modulation of soy protein structure to achieve improved texture and reduced antigenicity in soy yogurt: A practical approach of proteolytic pretreatment and lactic acid bacteria fermentation.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149755
Qiyuan Lu, Xinran Guo, Xia Fan, Benjamin K Simpson, Wei Li, Xin Rui. Balancing the modulation of soy protein structure to achieve improved texture and reduced antigenicity in soy yogurt: A practical approach of proteolytic pretreatment and lactic acid bacteria fermentation.[J]. Food chemistry, 2026 doi:10.1016/j.foodchem.2026.149755.
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