Effects of ultra-high pressure on the allergenicity of soybean protein P34

ZHENG Huan-yu; DONG Xiao-chao; BAI Xiao-juan; XU Hui; ZHU Xiu-qing; HAN Jian-chun

doi:10.13386/j.issn1002-0306.2014.24.023

ZHENG Huan-yu, DONG Xiao-chao, BAI Xiao-juan, XU Hui, ZHU Xiu-qing, HAN Jian-chun. Effects of ultra-high pressure on the allergenicity of soybean protein P34[J]. Science and Technology of Food Industry, 2014, (24): 152-155. DOI: 10.13386/j.issn1002-0306.2014.24.023

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Effects of ultra-high pressure on the allergenicity of soybean protein P34

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Effects of pressure and dwell time of ultra-high pressure on the allergenicity of soybean protein P34 was studied using SDS-PAGE electrophoresis, Western-Blot and ELISA methods. The results showed that the immune activity of soybean protein P34 decreased after dealed with Ultra-high pressure. The optimum condition of 5% soybean isolate solution was pressure 600 MPa, 20min. Under this condition the allergenic activity decreased 21.69%.

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Effects of ultra-high pressure on the allergenicity of soybean protein P34

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