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In this study, xylose and arabinose were subjected separately to Maillard reaction with a crude extract of Mactra veneriformis under dry-heating conditions. The immunoreactivity and digestion properties of the Maillard reaction products (MRPs) were analyzed, finding that the Maillard reaction could reduce the immunoreactivity of allergens derived from Mactra veneriformis, increase the continuous digestion rate of the crude extract in simulated gastrointestinal fluid, and reduce the particle diameter of the digestion products. After that, TM in the MRPs was separated and purified, and its structural characteristics and immunoreactivity were analyzed. The results showed that the α-helix content of TM decreased and the β-sheet, β-turn, and random coil contents increased after the Maillard reaction, the surface hydrophobicity increased, and the spatial structure changed, which eventually led to a reduction in the immunoreactivity of TM. This study provides a theoretical basis for the development of hypoallergenic clam products.

A new style of tofu coagulated through the fermentation of Lactobacillus plantarum SJ‐L‐1 was produced. L. plantarum SJ‐L‐1 with a high growth rate and excellent acid production ability was isolated and identified from naturally fermented soy yellow whey. The gene annotation indicated the potential outstanding isoflavone conversion capacity of L. plantarum SJ‐L‐1. Furthermore, fermentation tofu was prepared using L. plantarum SJ‐L‐1 and Lactobacillus rhamnosus 1–16 as the starter microbiota. Compared to traditional MgCl2 tofu and fermented soy whey tofu, SJ‐L‐1 tofu exhibited a slight increase in hardness and better structure uniformity. SJ‐L‐1 tofu also possessed the highest levels of total isoflavone content (76.33 µg/g) and volatile compounds (561.54 µg/kg) among the four styles of tofu. This research indicated that this new type of tofu coagulated through a combination of heat and fermentation of L. plantarum SJ‐L‐1 represents a promising candidate for future functional foods. [ABSTRACT FROM AUTHOR]