Research progresses in the control of soybean allergen on the basis of biotechnology

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

doi:10.13386/j.issn1002-0306.2014.10.074

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Science and Technology of Food Industry > 2014 > (10): 375-379. > DOI: 10.13386/j.issn1002-0306.2014.10.074

GONG Yu-qing, YANG An-shu, CHEN Hong-bing, ZU Qin-qin. Research progresses in the control of soybean allergen on the basis of biotechnology[J]. Science and Technology of Food Industry, 2014, (10): 375-379. DOI: 10.13386/j.issn1002-0306.2014.10.074

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Research progresses in the control of soybean allergen on the basis of biotechnology

State Key Laboratory of Food Science and Technology, Nanchang University
Sino-German Joint Research Institute, Nanchang University

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Received Date: August 28, 2013

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Abstract

Soybean has very high nutritional value, and it can offer high quality protein for human being. However, soybean is also recognized as one of the eight major allergic foods. The main allergens in the soybean are soybean globulin, beta-conglycinin and two low abundance protein components (Gly m Bd 28k and Gly m Bd 30k) located in 7S globulin. Currently, biological breeding, enzymatic modification and microbial fermentation are important biotechnological means which can control the soybean allergens and improve their functional properties. Biological breeding technology can remove soybean protein allergens from soy seeds, and enzymatic modification exhibits an extensive application prospect for its simple operation and mild conditions. Microbial fermentation is a more mature processing method for desensitization of soy protein products.
- soybean allergen,
- biological breeding technique,
- enzymatic modification,
- microbial fermentation

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