Influence of the physical processing on the major allergen in soybean

ZU Qin-qin; HUA Ping; GONG Yu-qing; YANG An-shu; CHEN Hong-bing

doi:10.13386/j.issn1002-0306.2014.05.064

ZU Qin-qin, HUA Ping, GONG Yu-qing, YANG An-shu, CHEN Hong-bing. Influence of the physical processing on the major allergen in soybean[J]. Science and Technology of Food Industry, 2014, (05): 360-364. DOI: 10.13386/j.issn1002-0306.2014.05.064

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Influence of the physical processing on the major allergen in soybean

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Soybean contains much nutrition, and it is the main source of better plant- based protein for human, livestock and poultry.However, soybean is a common kind of food allergy. In this paper, the research of physical process in reducing soybean allergies was reviewed.The effect of physical process including heating, irradiation, high pressure, high voltage pulsed electric field and ultrasonic on the structure and allergenicity of the major allergen in soybean were also elaborated in detail. The review would provide the scientific basis for the development of non-allergic or hypoallergenic soybean products through physical processing.

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Science and Technology of Food Industry

Influence of the physical processing on the major allergen in soybean

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