Development of hypoallergenic soybean products and evaluation of their availability

大豆被认为是主要的致敏性食品之一，同时由于其营养和功能性益处，它们已被公认为是食品加工领域中重要的蛋白质来源。目前，人们对大豆及其制品过敏性的研究主要集中在育种、物理化学处理、食品添加剂等方面，以降低大豆及其制品的过敏性。和酶消化。在3种主要过敏原中，通过化学育种法从大豆种子中去除了β-玉米凝集素α亚基和Gly mBd 28 K，通过限制条件下的离心法几乎完全去除了最强的Gly mBd 30 K。通过这些程序的组合，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，以评估其功效。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.