Modulating 11S/7S ratios in lactic acid bacteria-fermented soy protein gels: effects on physicochemical properties and allergenicity.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-22 DOI:10.1002/jsfa.70146

Xiaocui Lu, Linjing Yao, Jie He, Haijun Wang, Wei Li, Xin Rui

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引用次数: 0

Abstract

Background: Lactic acid bacteria (LAB) fermentation induces acidic coagulation of soy proteins, primarily composed of β-conglycinin (7S) and glycinin (11S), which exhibit distinct gelation behaviors and allergenic potentials. However, the influence of varying 11S/7S ratios on gel formation kinetics and allergenicity modulation remains unclear. In the present study, we systematically investigated soy protein systems with controlled 11S/7S ratios (FSPI-7S, FSPI-0.5, FSPI-1.0, FSPI-2.0, FSPI-3.0, FSPI-4.0 and FSPI-11S for brevity) under fermentation pH gradients (7.0, 6.5, 6.0, 5.5 and 5.0) to elucidate their synergistic effects on protein aggregation and immunoreactivity.

Results: Higher 11S globulin content accelerated protein gelation, with FSPI-11S (100% 11S) gelling at 6 h, FSPI-2.0, FSPI-3.0 and FSPI-4.0 (11S/7S ratio > 1.0) at 8 h, and FSPI-7S, FSPI-0.5 and FSPI-1.0 (11S/7S ≤ 1.0) at 24 h of fermentation. Turbidity and particle size analyses at pH 5.0 confirmed that 11S/7S ratios > 1.0 promoted protein aggregation. Microscopic examination showed that these ratios (≥ 1.0) resulted in denser gel matrices with reduced void formation. Electrophoretic mobility studies revealed that, at pH 6.0, 11S/7S ratios > 3.0 enhanced protein migration and facilitated the incorporation of β-conglycinin subunits into the gel matrix, with preferential migration of basic subunits into the gel network during acid-induced gelation. At pH 6.0, antigenicity assessment revealed superior desensitization occurred when the 11S/7S ratios > 1.0, with FSPI-4.0 exhibiting the lowest antigenicity (6.50%) and FSPI-3.0 exhibiting the lowest immunoglobulin E binding capacity (12.16%).

Conclusion: The 11S/7S ratio critically governs soy protein gelation properties, where 11S/7S ratios > 1.0 accelerate gel formation, enhance aggregation, and improve matrix density. Superior antigenicity reduction occurs at pH 6.0 with 11S/7S ratios > 1.0. © 2025 Society of Chemical Industry.

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乳酸菌发酵大豆蛋白凝胶中11S/7S比值的调节：对其理化性质和致敏性的影响。

背景：乳酸菌（LAB）发酵可诱导大豆蛋白的酸性凝固，大豆蛋白主要由β-甘氨酸（7S）和甘氨酸（11S）组成，它们表现出不同的凝胶行为和致敏潜力。然而，不同的11S/7S比例对凝胶形成动力学和致敏性调节的影响尚不清楚。本研究系统研究了在发酵pH梯度（7.0、6.5、6.0、5.5和5.0）下，控制11S/7S比例（FSPI-7S、FSPI-0.5、FSPI-1.0、FSPI-2.0、FSPI-3.0、FSPI-4.0和FSPI-11S）的大豆蛋白体系，以阐明它们对蛋白质聚集和免疫反应性的协同作用。结果：较高的11S球蛋白含量加速了蛋白的凝胶化，发酵6 h时FSPI-11S （100% 11S）凝胶化，发酵8 h时FSPI-2.0、FSPI-3.0和FSPI-4.0 （11S/7S比值bbb1.0）凝胶化，发酵24 h时FSPI-7S、FSPI-0.5和FSPI-1.0 （11S/7S≤1.0）凝胶化。pH 5.0时的浊度和粒度分析证实11S/7S比> 1.0促进了蛋白质聚集。显微镜检查表明，这些比率（≥1.0）导致凝胶基质更致密，孔隙形成减少。电泳迁移率研究表明，在pH 6.0、11S/7S比> 3.0时，蛋白质迁移增强，并促进β-甘氨酸亚基进入凝胶基质，在酸诱导凝胶化过程中，碱性亚基优先迁移到凝胶网络中。在pH 6.0时，抗原性评估显示11S/7S比为bbb1.0时脱敏效果较好，其中FSPI-4.0的抗原性最低（6.50%），FSPI-3.0的免疫球蛋白E结合能力最低（12.16%）。结论：11S/7S比值对大豆蛋白的凝胶特性有重要影响，其中11S/7S比值> 1.0加速凝胶形成，增强聚集，提高基质密度。在pH 6.0, 11S/7S比> 1.0时，抗原性降低效果较好。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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