Development of Hypoallergenic Soybean Products

摘要

In Japan, soybean is one of the three major staple food items for constructing Japanese style together with rice and fishes. On the other hand, soybean is well known as a major allerge foodstuff. Soybean protein isolate (SPI) prepared from defatted soybean meal has been recognize to be an important protein source for Asian people in a field of food processing because of its nutritional, functional and economical benefits. And it has also been increasingly used in a number of processed foods, so that it has become difficult for soybean allergic-patients to select allergen-free products from commercially available processed foods. Accordingly, we aimed to identify the protein components responsible for the allergic manifestation and to reduce the allergenicity far healthy use of soybean products by allergic patients. We identified three protein components as major allergens in soybean; Gly m Bd 60K (Gm60K), Gly m Bd 30K (Gm30K) and Gly m Bd 28K (Gm28K) (see Table 1). From the frequency data of the patients, it was considered that the development of the hypoallergenic soybean products could be achieved by removing three major allergens from soybean products.