Research Progress on Allergenic Soy Proteins and Related Allergenicity Reduction Techniques
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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.
