Development of hypoallergenic soybean products and evaluation of their availability

大豆被认为是主要的过敏性食品之一，而大豆因其营养和功能价值而被公认为是食品加工领域中重要的蛋白质来源。目前，除去除有害食品外，尚无有效的减敏手段，因此迫切需要食品科学家鉴定大豆过敏性蛋白质，为大豆过敏症患者开发低过敏性大豆制品。目前，降低大豆及其制品过敏性的方法主要有育种、物化处理和酶消化技术。在三种主要过敏原中，β-conglicinα亚基和Gly mBd 28K通过化学育种从种子中去除，最强的Gly m Bd 30K在有限条件下通过离心法几乎完全从豆浆中去除。通过这些程序的结合，开发了几种低过敏性大豆产品，并对大豆患者进行了挑战测试，以评估其疗效。结果表明，用芽孢杆菌蛋白水解酶处理煮熟的大豆对80%左右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.