关键词: 大豆；致敏蛋白；结构特性；检测技术

Abstract: Soybean is one of the common food allergens and can cause severe allergic reactions. Currently, due to the lack of a definite treatment for soybean allergy, people with soybean allergy have to avoid eating foods containing soybean protein. However, the addition of different food ingredients and complex processing during food production can make it difficult to accurately detect the presence of soybean allergens in some foods. Therefore, researching methods for the detection of soybean allergens in foods is particularly important. This paper focuses on the major allergenic proteins in soybean and their structural properties, and summarizes the current major techniques for the detection of soybean allergens. It is expected that this review will be of significance for effectively avoiding soybean allergy and ensuring the life and health of people with soybean allergy.

Key words: soybean: allergenic proteins; structural characteristics; detection techniques