Research Progress of Allergenic Soybean Protein P34 and Its Removal Method
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摘要: 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过敏原，能被65%的大豆过敏患者血清识别，在几种过敏蛋白中占着较突出的地位。本文综述了Gly-m Bd 30K蛋白的抗原表位、去除方法的研究现状。其中，酶法处理、超高压法、挤压膨化法等降低大豆致敏性的研究已取得了一定的成果，这为进一步提高大豆及其制品的品质质量，保证其在食品工业和畜牧业方面的安全利用提供了科学参考。
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关键词:
- 大豆蛋白 /
- 致敏性 /
- Gly-m Bd 30K蛋白 /
- P34 /
- 去除方法
Abstract: 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.-
Keywords:
- soy protein /
- allergenicity /
- Gly-m Bd 30K protein /
- P34 /
- removal methods
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