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Allergenic Proteins in Soybean: Processing and Reduction of P34 Allergenicity

Shannon Wilson BS,, Kristen Blaschek, Elvira Gonzalez de Mejia PhD
DOI: http://dx.doi.org/10.1111/j.1753-4887.2005.tb00121.x 47-58 First published online: 1 February 2005


Soybean ranks among the “big 8” of the most allergenic foods, and with increasing consumption of soybean products, the incidence of soycaused allergies is expected to escalate. Soybean and its derivatives have become ubiquitous in vegetarian and many meat-based food products, and as a result, dietary avoidance has become difficult. However, soybeans can be manipulated in a variety of ways to alter their allergenicity. Several studies have focused on reducing the allergenicity of soybeans by changing the structure of the immunodominant allergen P34 using food processing, agronomic, or genetic manipulation techniques. A review of the literature pertaining to these studies is presented here.

  • allergenicity
  • soybean
  • soy products
  • Gly m Bd 30K
  • β-conglycinin
  • glycinin

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