大豆致敏蛋白及其清除方法的研究进展

Research Progress on the Allergy Substance in the Soybean Protein and Its Removal Methods

大豆含有丰富的蛋白质和平衡的氨基酸组分,是人和畜禽优质的植物蛋白源。然而,近年来,大豆中含有的抗原蛋白导致人和动物过敏反应的问题越来越受到关注,大豆致敏蛋白的相关研究成为大豆蛋白研究与应用的新热点。该文综述了大豆致敏蛋白的种类、特征,对有效加工、灭活大豆致敏蛋白的方法进行了归纳,着重介绍了传统育种方法结合基因工程手段在创制低致敏原大豆新种质方面的应用及研究进展,为进一步提高大豆及其制品的品质质量、保证其在人类食品和畜禽饲料中的安全与高效利用提供科学参考。

Soybean has been recognized as one of the important protein sources in the field of food processing and animal forage because of its nutritional and functional benefits.However,soybean contains allergenic protein.For patients allergic to soybean,the risk of the soybean-allergic individual is increasing due to its extended application.On the other hand,the antigenic matter of soybean protein could also cause young animal allergy.To some extent,the nutritional value of soybean was affected by soybean antigen.The study on soybean antigen has attracted more attention.This article summarized the characteristics of the known allergens and technological approaches to decrease and removal soybean allergen.Meanwhile it discussed and suggested the developing trend and working emphasis of future research in these areas.