大豆主要过敏原及其脱敏方法的研究进展

Research Progress of Soybean Allergens and Its Desensitization Methods

大豆是引起食物过敏最常见的过敏原食物之一,如何降低大豆的致敏性,保证大豆食品的安全,已成为食品安全领域的一项重要课题。大豆中的过敏原蛋白很多,大致可分为种子储藏蛋白、结构蛋白和防御相关蛋白。其中7S球蛋白组分中的Gly m Bd 30 K和Gly m Bd 28 K,β-伴大豆球蛋白中的Gly m Bd 60K是3种主要的过敏原。近几年来,以热加工法、酶处理法、超高压法和基因工程法等为代表的大豆脱敏技术研究取得了很多新进展。其中,热加工法与酶处理法已经在食品工业中广泛应用。超高压法作为一种新的大豆脱敏技术,由于它对大豆的营养价值和风味影响较小,越来越受到食品工业的关注,具有潜在的应用前景。基因工程法则是食品脱敏的新技术,它可以消除食物原料过敏原性,但基因食品的安全性仍饱受争议,能否实际应用于脱敏仍待进一步研究。

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.