Study On The Regulation Of Allergenicity Of Semi-cooked Soybean Flour By Extrusion Synergistic Enzymolysis

Soybeans are favored by consumers because of their high nutritional value,but untreated soybean protein has strong allergenicity,and special people are prone to allergic reactions when they eat it.Therefore,it is imperative to develop hypoallergenic soybean products suitable for all people,especially those prone to allergies.In this paper,defatted soybean flour and full-fat soybean flour were taken as the main research objects,and extrusion synergistic enzymolysis process was adopted to remove heat-labile and heat-stable antigens in turn,and to explore the hypoallergenic semi-cooked soybean meal prepared by synergistic treatment.The changes of protein structure,desensitization effect and quality characteristics are expected to provide theoretical basis for the development of hypoallergenic food.The results of the study are as follows:(1)The DSP samples were processed by single extrusion,enzymatic hydrolysis,and extrusion synergistic enzymatic hydrolysis.Through the analysis of the degree of hydrolysis of desensitized DSP,structural changes at all levels,and antigenicity,it was found that all three treatments could change the structure of the allergenic protein in DSP.To a certain extent,the sensitization of its antigenic proteins is reduced.Both the single treatment and the synergistic treatment increased the degree of proteolysis to a certain extent,and the synergistic effect was the best.At this time,protein secondary,tertiary and quaternary structures were largely disintegrated,and the antigen inhibition rate reached77.41%.(2)The FSP samples were treated with extrusion pretreatment and synergistic Alcalase enzymatic hydrolysis.and the effect of the presence of fat molecules in the raw materials on the protein structure and antigenicity of hypoallergenic soybean meal under the same treatment was investigated.The results showed that the antigen inhibition rate of synergistic treatment of lipid-containing materials was 76.04%,and the sensitization inhibition effect was not much different from that of DSP,but there were significant differences in protein structure changes and hydrolysis degrees at all levels.(3)Four kinds of compound soybean flour,DSP+R,DSP+C,FSP+R and FSP+C,were processed by extrusion synergistic enzymolysis,and the effect of protein-lipid-starch interaction on protein group structure changes was explored.and sensitization removal effects.The results showed that the protein soy flour was compounded with high straight-chain corn flour,and the antigen removal effect was better,and the FSP+C group had the best effect(about 88.44%).The amylose content has different degrees of damage to the protein structure of different base materials.For DSP base materials,compounding with low starch materials can better destroy its structure or mask the antigenic epitopes of allergenic proteins,while FSP base materials are the opposite.The study also found that new peptides were generated after the co-processing products were digested by the stomach,and the sensitization of the gastric digestion products also rebounded at this time;the new peptides disappeared after continued digestion by duodenal juice,and the antigen inhibition rate of each product reached more than 90%..(4)Through the quality and function evaluation of 6 hypoallergenic semi-cooked soybean flours,it was found that synergistic treatment can reduce the beany taste of FSP raw materials while pursuing maximum desensitization.The combination of soybean flour and high amylose corn starch can effectively mask bitterness.The treatment also had a certain impact on the functional properties of soybean flour,such as color difference,emulsification and foaming.