Development of hypoallergenic soybean products and evaluation of their availability

大豆是主要的致敏食品之一，但由于其具有丰富的营养价值和功能性，已被公认为是田间食品加工中重要的蛋白质来源。目前，除了消除致敏性食品外，没有任何有效的研究意义，因此迫切需要食品科学家鉴定导致致敏性的蛋白质，并为大豆过敏患者开发低致敏性的大豆产品。采用育种、理化处理和酶消化等技术，降低了大豆及其制品的致敏性。三种主要过敏原中，β -conglicinin的α亚基和Gly mbd28k通过化学育种从种子中去除，最强的Gly mbd30k在有限条件下通过离心从豆浆中几乎完全去除。通过这些步骤的结合，开发了几种低过敏性大豆产品，并对大豆过敏患者进行了挑战试验，以评估其疗效。结果表明，经芽孢杆菌蛋白酶处理的熟大豆对约80%的大豆过敏患者有效。

Soybean are known as one of the major allergenic foodstuffs, while they have been recognized to be the important protein sources in a field food processing because of their nutritional and functional benefit. At the present day, there is an urgent demand on food scientist to identify the proteins responsible for the allergenicity and to develop the hypoallergenic soybean products for soybean allergic patients, because there is no effective thereputic meenings other than the elimination of offending foodstuffs.The reduction of allergenicity of soybean and soybean products has been done by using the techniques of breeding, physicochemical treatments, and enzymatic digestion. Among three major allergens, alpha-subunit of beta-conglicinin and Gly mBd 28K were eliminated from seeds by a chemical breeding, and the most strong one, Gly m Bd 30K, was almost completely removed from soymilk by a centrifugation under limited conditions. By the combination of these procedures, several hypoallergenic soybean products were developed and subjected to a challenge test with soybean allegic patients to evaluate its efficacy. The results demonstrated that the cooked soybean treated with Bacillus proteinase may be effective for about 80% of the soybean allergic patients.