FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (4): 98-100.

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Effect of Treated Conditions on Allergic Proteins of Soybean

 LIU  Xiao-Yi, XUE  Wen-Tong, MU  Tong-Na, YAN  Ping-Mei   

  1. College of Food Science and Nutritional Engineering, China Agricultural University
  • Online:2005-04-15 Published:2011-09-19

Abstract: Gly m Bd 30K、Gly m Bd 28K andα-Subunit of β-Conglycinin(MW 68K)are the main allergens of soybean. The changes of soybean allergen pre-treated with heat, ethanol, pH and salt out were studied in this paper by using SDS-PAGE. The result showed that Gly m Bd 30K and Gly m Bd 28K could be removed by salting out with pH treatment, but removing all of the allergens would need further research.

Key words: soybean, allergic protein, SDS-PAGE