A method for detecting allergenic peptides of soybean conglycinin and eliminating allergenicity of soybean conglycinin

A soybean conglycinin and sensitization technology, which is applied in the field of detecting soybean conglycinin sensitizing peptides and eliminating soybean conglycinin sensitization, can solve the problem of restricting the application of soybean protein, reducing soybean protein sensitization, reducing soybean protein sensitization, Peptide sensitization and other issues, to achieve the effect of good processing functional properties

Active Publication Date: 2021-07-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when enzymatic hydrolysis reduces the allergenicity of soybean protein, it is often accompanied by the weakening or loss of its functional properties, especially emulsifying, gelling, foaming, etc., which greatly limits the application of soybean protein in food
Heat treatment is one of the commonly used processes in food processing. Heat processing has a certain effect on reducing the allergenicity of soybeans, but the allergenicity still exists after eating. The allergenicity of peptides after digestive tract enzymatic hydrolysis may be an important reason

Method used

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  • A method for detecting allergenic peptides of soybean conglycinin and eliminating allergenicity of soybean conglycinin
  • A method for detecting allergenic peptides of soybean conglycinin and eliminating allergenicity of soybean conglycinin
  • A method for detecting allergenic peptides of soybean conglycinin and eliminating allergenicity of soybean conglycinin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Heating: Mix soybean conglycinin powder with deionized water to prepare 3% (w / w) soybean conglycinin solution, heat at 70°C for 10min and 20min respectively, place in ice water bath after heating Cool rapidly and store at 4°C.

[0076] Hydrolysis 1: Add pepsin to the heated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature 37°C and pH 1.5 constant during the enzymolysis process, and the enzymolysis time is 30, 60, 120min, Adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes; add trypsin to the heat-treated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature at 37°C and pH 7.0 constant during the enzymolysis process, and the enzyme After the solution time is 10, 20, 30, 60, and 120 minutes, adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes;

[0077] Allergenicity detection: The allergenicity of each enzymatic hydrolyzate in the hydroly...

Embodiment 2

[0087] Heating: Mix soybean conglycinin powder with deionized water to prepare 3% (w / w) soybean conglycinin solution, heat at 80°C respectively for 10min and 20min, place in ice water bath after heating Cool rapidly and store at 4°C.

[0088] Hydrolysis 1: Add pepsin to the heated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature 37°C and pH 1.5 constant during the enzymolysis process, and the enzymolysis time is 30, 60, 120min, Adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes; add trypsin to the heat-treated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature at 37°C and pH 7.0 constant during the enzymolysis process, and the enzyme After the solution time is 10, 20, 30, 60, and 120 minutes, adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes;

[0089] Allergenicity detection: The allergenicity of each enzymatic hydrolyzate in the hydroly...

Embodiment 3

[0099] Heating: Mix soybean conglycinin powder with deionized water to prepare 3% (w / w) soybean conglycinin solution, heat at 90°C for 10min and 20min respectively, place in ice water bath after heating Cool rapidly and store at 4°C.

[0100] Hydrolysis 1: Add pepsin to the heated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature 37°C and pH 1.5 constant during the enzymolysis process, and the enzymolysis time is 30, 60, 120min, Adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes; add trypsin to the heat-treated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature at 37°C and pH 7.0 constant during the enzymolysis process, and the enzyme After the solution time is 10, 20, 30, 60, and 120 minutes, adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes;

[0101] Allergenicity detection: The allergenicity of each enzymatic hydrolyzate in the hydroly...

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Abstract

The invention discloses a method for detecting the allergenic peptide of soybean conglycinin and eliminating the allergenicity of soybean conglycinin, which includes detection of the allergenic peptide of soybean conglycinin and elimination of the allergenicity of soybean conglycinin. The present invention proposes that the allergy of soybean conglycinin is closely related to the existence of an anti-enzymolysis peptide produced after digestion, and on this basis, provides a soybean conglycin modified by alkaline protease low limit hydrolysis The protein method, the soybean conglycinin prepared under this method not only has good processing and functional properties, but also eliminates the enzymolysis-resistant peptide segment after in vitro simulated digestion, and no allergenicity is detected by immunoblotting. The invention provides a method and basis for the development of low-allergenic soybean protein.

Description

technical field [0001] The invention relates to the technical field of preparation of low-allergenic soybean protein, in particular to a method for detecting soybean conglycinin allergenic peptides and eliminating soybean conglycinin allergenicity. Background technique [0002] Soybeans have high nutritional value and rich protein content. Many foods, including bakery, cereals, meat products, vegetarian foods, and hypoallergenic infant formula, contain soy protein, which provides specific nutritional and functional properties such as emulsifying, gelling, water-holding, and oil-holding properties. But foods containing soy can easily cause allergic reactions, including hives, inflammation of the gastrointestinal tract, shortness of breath and even death. So far, there is no specific treatment for soybean allergy. Strictly avoiding foods containing soybeans is the best choice for allergic patients, but it is difficult to avoid eating soybeans completely. In recent years, mor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06A23L5/20G01N33/68
CPCA23V2002/00A23L5/25C12P21/06G01N33/68A23V2250/5488
Inventor 孔祥珍朱丽高健华欲飞张彩猛陈业明李兴飞
Owner JIANGNAN UNIV
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