Identification of IgE-binding Protein from Soybean Products

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 122-124.

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Identification of IgE-binding Protein from Soybean Products

LIU Xiao-Yi, XUE Wen-Tong, LI Lin-Feng

1.China Food Quality Safty Supervision and Inspection Center, Beijing 100083, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10008, China; 3.Department of Skin, Third Hospital of Beijing University, Beijing 100083, China

Online:2007-12-15 Published:2011-11-22

Abstract

Abstract: In this study, lipoxygenase, α-subunit of β-conglycinin, 32.5 kD and 18.9 kD protein were identified using enzyme-linked immunosorbent blot test. Competitive inhibition test showed there is a certain non-specific adsorption of α-subunit of β-conglycinin but it was easy to be identified in non-fermented soybean products. It was also found Lipoxygenase, 32.5 kD allergic proteins of soybean products and 18.9 kD allergic protein of texturized soybean products would lost the allergic characteristic.

Key words: soybean products, allergic protein, identification

LIU Xiao-Yi, XUE Wen-Tong, LI Lin-Feng. Identification of IgE-binding Protein from Soybean Products[J]. FOOD SCIENCE, 2007, 28(12): 122-124.

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Identification of IgE-binding Protein from Soybean Products

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