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- Title
Allergenic Proteins in Soybean: Processing and Reduction of P34 Allergenicity.
- Authors
Wilson, Shannon; Blaschek, Kristen; de Mejia, Elvira Gonzalez
- Abstract
Soybean ranks among the "big 8" of the most allergenic foods, and with increasing consumption of soybean products, the incidence of soy-caused allergies is expected to escalate. Soy- bean and its derivatives have become ubiquitous in vegetarian and many meat-based food products, and as a result, dietary avoidance has become difficult However, soybeans can be manipulated in a variety of ways to alter their allergenicity. Several studies have focused on reducing the allergenicity of soybeans by changing the structure of the immunodominant allergen P34 using food processing, agronomic, or genetic manipulation techniques. A review of the literature pertaining to these studies is presented here.
- Subjects
SOYBEAN; ALLERGIES; VEGETARIANS; MEAT; ALLERGENS; SOYBEAN products
- Publication
Nutrition Reviews, 2005, Vol 63, Issue 2, p47
- ISSN
0029-6643
- Publication type
Article
- DOI
10.1301/nr.2005.feb.47-58