Elimination Of Allergenic Soy Protein P34Using UHP Combined Enzymatic Hydrolysis

Soybean protein, as one of the main plant protein sources, is widely used in food industry because of its high nutrition and economy. However, with the improvement of living standard, the prevalence of soybean allergies is gradually increasing. Degradation or even eliminating the major allergens of soybean products has become a science problem that must be resolved.The purpose of this study is degradation of the soybean allergen P34/Gly m Bd3OK using Ultra-high pressure (UHP) and enzymatic treatment. Soy protein isolate as substrate, SDS-PAGE and ELISA method were used to determine the effects UHP and enzymatic treatment on the activity of allergen P34, and UHP and enzymatic hydrolysis conditions were optimized. The functional properties of soy protein isolate after desensitization were also studied. Main results were described as following:(1) UHP treatment can reduce the allergenicity of allergen P34in soy protein isolate. Ultra-high pressure processing and dwell time parameters and concentration of soy protein isolate are closely related with the reduced rates of soybean protein allergen P34. The optimization conditions of using UHP to eliminate soy allergen P34are the concentration of soy protein isolate5%, UHP processing time20min, pressure500MPa. Under this condition, the allergenicity of soybean protein P34reduced31.61%.(2) Different enzymes showed different inactivation effect on the soybean protein allergen P34because of their different restriction sites. Flavourzyme enzyme was optimized through the comparative study of the elimination effectiveness of allergen P34using different kinds of soy protein enzymes. The optimized processing parameters are, the protein concentration5%, pH7.5, hydrolysis temperature50℃,120min, the amount of enzyme1000U/g; Under this condition, the allergenicity of soy protein allergen P34was completely eliminated.(3) UHP treatment and Flavourzyme treatment promote the elimination of soy protein allergen P34each other. The hydrolysis efficiency of soy allergen P34increased50%when the protein treated with the UHP process, then hydrolysis by Flavourzyme under its optimum parameters.(4) The functional properties of soy protein isolate, such as solubility, emulsion stability and foam stability improved significantly after desensitization treatment with UHP and Flavourzyme.