大豆过敏原蛋白及致敏性消减技术的研究进展

Advances in Allergenicity Abatement Techniques for Soybean Allergen Proteins

摘要:

大豆是我国重要的粮食作物之一，其蛋白质含量高达35%~40%（w/w）。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，本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。

Abstract:

Soybean is one of the important food crops in China, with a protein content of 35% to 40% (w/w). At the same time, soy protein is one of the most common food allergens in people's daily life, and soy allergy has become a public safety issue that needs to be addressed urgently. The β-conglycinin (7S), soy globulin (11S), Gly m Bd 28K and Gly m Bd 30K (P34) are considered as the main components of soy allergens that trigger allergic reactions in the body. To date, there is no cure for soybean allergy at home or abroad, and the only strategy for preventing soybean allergic reactions is to practice a strict avoidance diet. However, studies have pointed out that the allergenicity of soybean allergens can be reduced by special processing methods or technological means, among which abatement techniques represented by thermal treatments, ultrahigh-pressure methods, enzymatic treatments, and genetic engineering methods have gained widespread attention. Therefore, this paper reviews the types of soybean allergens, the commonly used allergenic protein sensitization abatement techniques, and the advantages and disadvantages of each technique, with a view to providing a reference for the development of hypoallergenic soybean foods.