Research Progress on the Major Allergenic Proteins in Soymilk and a Review of the Methods to Reduce Their Allergenicity

doi:10.7506/spkx1002-6630-20240417-159

Abstract

Abstract: The soymilk powder market has a broad development prospect in China, and its industry is burgeoning. Soymilk powder has become a daily food for most people, but the allergenicity of soymilk powder is always a bottleneck for the industry. Soybean and cow milk, as raw materials for producing soymilk powder, are among the major food allergens, which limit the wide application of soymilk powder. Therefore, this paper reviews the structural properties and mechanism of action of allergenic proteins in soymilk powder as well as the techniques to detect their allergenicity, and describes the methods to reduce the allergenicity of soymilk powder. Meanwhile, it discusses recent developments and future prospects in the hypoallergenic soymilk powder industry in China. Hopefully, this review will provide a reference for new product development, quality and safety control, establishment and standardization of standards for hypoallergenic soymilk powder in China.

Key words: soymilk powder; allergenicity; structural properties; allergenic mechanism; detection technology

CLC Number:

TS201.2

LU Hongliang, ZHENG Xiaoyan, FU Zeshi, QU Haowen, LIU Ning, LI Meng, WANG Zhongjiang. Research Progress on the Major Allergenic Proteins in Soymilk and a Review of the Methods to Reduce Their Allergenicity[J]. FOOD SCIENCE, 2024, 45(22): 329-340.

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Research Progress on the Major Allergenic Proteins in Soymilk and a Review of the Methods to Reduce Their Allergenicity

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