致敏大豆蛋白P34及其清除方法的研究进展

大豆作为"八大"过敏食品之一,其过敏患者数量约占食物过敏总人数的25％.如何降低大豆产品的致敏性,保证消费者的安全,已经成为食品安全领域一个热议的话题.大豆中含有多种致敏因子,如Gly-m Bd 30K 蛋白、Gly-m Bd 28K蛋白和Gly-m Bd 28K蛋白等.其中Gly-m Bd 30K蛋白作为致敏性最强的...

Research Progress of Allergenic Soybean Protein P34 and Its Removal Method

As one of the“eight major”allergic foods,soybeans account for about 25%of the total number of food allergies.How to reduce the allergenicity of soybean products and ensure consumer safety has become a hot topic in the field of food safety.Soybean contains a variety of allergenic factors,such as Gly-m Bd 30K protein,Gly-m Bd 28K protein and Gly-m Bd 28K protein.Among them,Gly-m Bd 30K protein,as the most sensitive allergen,can be recognized by the serum of 65%of soybean allergic patients and occupies a prominent position among several allergic proteins.In this paper the research situation of the antigenic epitopes and removal methods of Gly-m Bd 30K protein are reviewed.Among them,enzymatic treatment,ultra-high pressure method,extrusion and expansion and other treatments have made certain achievements in reducing the allergenicity of soybeans.This provides a scientific reference for further improving the quality of soybeans and their products and ensuring their safe use in the food industry and animal husbandry.