The Contents of Soybean Allergens in Separated β-Conglycinin and Glycinin by Different Processing Methods

摘要

As the main globulins in soybean, β-conglycinin and glycinin occupy 70 percent of the total soybean protein. Gly m Bd 30K, Gly m Bd 28K, and α-subunit of β-conglycinin (MW 68K) are the three main allergens of soybean. In order to obtain the separated glycinin including the least main allergens and at the same time to keep the main allergens mainly in separated β-conglycinin, this study used different processing methods of three different buffer solutions to separate β-conglycinin from glycinin. The hardness of tofu gel depends mainly on the nature of glycinin; therefore, this is a new finding to remove soybean allergens, and at the same time, maintain the gel -forming ability of soybean protein.