Research Progress On Soy Allergenic Proteins And Their Removal Methods
Keywords
Soy, Allergenic Proteins, Removal Treatment Methods
Abstract
Soybeans are rich in protein and balanced amino acid components, and are a high-quality plant protein source for humans and livestock. However, in recent years, the problem of allergic reactions in humans and animals caused by antigenic proteins contained in soybeans has attracted more and more attention, and related research on soybean allergenic proteins has become a new hot spot in the research and application of soybean proteins. This article reviews the types and characteristics of soybean allergenic proteins, summarizes methods for effectively processing and inactivating soybean allergenic proteins, and focuses on the use of traditional breeding methods combined with genetic engineering methods to create new low-allergen soybean germplasm. The application and research progress will provide scientific reference for further improving the quality of soybeans and their products and ensuring their safety and efficient use in human food and livestock and poultry feed.
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Original research done by Zeng Rui, Song Bo, Tuo Yun, Wu Shuai, Lan Lan, Jiang Ziqin, Liu Shanshan
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