大豆是我国重要的粮食作物之一，其蛋白质含量高达35%~40%（m/m）。与此同时，大豆蛋白是人们日常生活中最常见的一类食物过敏原，大豆过敏已经成为了急需解决的公共安全问题。β-伴大豆球蛋白（β-Conglycinin，7S）、大豆球蛋白（Glycinin，11S）、Gly m Bd 28K和Gly m Bd 30K（P34）被认为是大豆过敏原中引发机体发生过敏反应的主要成分。迄今为止，国内外对于大豆过敏尚无根治办法，唯一的预防策略是严格避免摄入来防止过敏反应的发生。但研究指出，通过特殊的加工方法或技术手段可以降低大豆过敏原的致敏性，其中以热加工法、超高压法、酶处理法和基因工程法等方法为代表的消减技术得到广泛关注。因此，该文综述了大豆过敏原的类型，常用的过敏蛋白致敏性消减技术及各项技术的优缺点，以期为低敏性大豆食品的开发提供参考。

Soybean is an important food crop in China, with a protein content of 35%~40% (m/m). However, soy protein is one of the most common food allergens, and soy allergy has emerged as a public health concern requiring urgent intervention. The β-conglycinin (7S), soy globulin (11S), Gly m Bd 28K, and Gly m Bd 30K (P34) are considered the main components of soy allergens responsible for triggering allergic reactions. To date, there is no cure for soy allergy, with the only strategy to prevent allergic reactions focused on a strict avoidance diet. However, studies have indicated that the allergenicity of soybean allergens can be reduced via specific processing methods or technological means. Various allergenicity reduction techniques, including thermal, ultra-high-pressure, and enzymatic treatments, as well as genetic engineering methods, have garnered widespread attention. This paper reviews the types of soybean allergens, the commonly used allergenicity reduction techniques, and the advantages and disadvantages of each technique, with the aim of providing a reference for the development of hypoallergenic soybean foods.

江苏省高等学校自然科学研究面上项目（20KJB550009）；常熟理工学院创新创业“金种子”计划（JXJ202222）