Protein flour, peptide production

Fermentation hydrolyses proteins into smaller peptides that causes less allergenicity, because they are not recognized by IgE antibodies any more. Fermentation of soybean seed and flours by various mold strains and bacteria can even reduce IgE immunoreactivity up to 98%, which proves fermentation to be a promising technique for the production of hypoallergenic food ingredients (Yamanashi et al. 1995 Tsuji et al. 1997 Penas et al. 2006 Frias et al. 2008). 

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