Research Progress of Allergenic Soybean Protein P34 and Its Removal Method

As one of the "eight major" allergic foods,soybeans account for about 25% of the total number of food allergies. How to reduce the allergenicity of soybean products and ensure consumer safety has become a hot topic in the field of food safety. Soybean contains a variety of allergenic factors,such as Gly-m Bd 30K protein,Gly-m Bd 28K protein and Gly-m Bd 28K protein. Among them,Gly-m Bd 30K protein,as the most sensitive allergen,can be recognized by the serum of 65% of soybean allergic patients and occupies a prominent position among several allergic proteins. In this paper the research situation of the antigenic epitopes and removal methods of Gly-m Bd 30K protein are reviewed. Among them,enzymatic treatment,ultra-high pressure method,extrusion and expansion and other treatments have made certain achievements in reducing the allergenicity of soybeans. This provides a scientific reference for further improving the quality of soybeans and their products and ensuring their safe use in the food industry and animal husbandry.