Abstract: Soybean is one of the common allergic foods and its consumption is still increasing. How to reduce the allergenicity and ensure consumption safety has become an important issue in the field of food safety. There are many soybean protein allergens including storage proteins, structure proteins and disease-related proteins. Among them, Gly m Bd 30K, Gly m Bd 28K located in 7S conglycinin fragments and Gly m Bd 60K located in β-conglycinin protein are recognized as the major allergens. Currently, many methods including heating treatment, enzymatic treatment, high-pressure treatment and genetic engineering have been developed to desensitize their allergenicity. Heating or enzymatic treatment has been successfully applied in the food industry. Since high-pressure technology does not affect the nutritional value and flavor of the food, it is a promising method for allergy desensitization. Although genetic engineering can eliminate allergenicity of food materials, its practical application in desensitization is still ongoing due to its safety.

Key words: soybean allergy, desensitization, 7S globulin