Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction

Abstract The change of protein structure and intermolecular interaction during the formation of soy protein isolate (SPI) gel induced by Lactobacillus plantarum (L. plantarum) were investigated. In the present study, the peak value of UV–Vis spectra decreased gradually with the prolongation of fermentation time. Fermentation treatment resulted in α-helix content decreasing by 60.16%, while β-sheet content increased by 68.15% (P