Abstract: 7S and 11S are the main globins in soybean, amounting to 70 percent of the total soybean protein. Gly m Bd 30K, Gly m Bd 28K andα-Subunit of β-Conglycinin(MW 68k)are the main allergens of soybean. In this paper, different processing methods of 3 different buffer solutions were used to separate 7S and 11S. The results showed that the main allergens existed as little as possible in the separated 11S, with the main allergens mainly existed in the separated 7S. Since the hardness of tofu gel mainly depends on the nature of 11S, it is a new finding to remove the soybean allergens, while at the same time, the gel-forming ability of soybean protein is maintained.

Key words:  , soybean； allergen； separate； gel-forming；