Reduction of the allergenic protein in soybean meal by enzymatic hydrolysis
The effects of Alcalase and Trypsin hydrolysis on the allergenic protein and its solubility of soybean meal (SBM) were investigated by SDS-PAGE and ELISA. After 10 min of hydrolysis with Alcalase, the solubility of the protein was 87.19%, the α′, α and β-subunits of β-conglycinin disappeared and the acidic and basic subunits of glycinin decreased obviously by SDS-PAGE pattern. However, with Trypsin for 10 min, the solubility of the protein was 72.74%. The contents of α′, α subunits of β-conglycinin decreased slightly in SDS-PAGE, and the acidic and basic subunits of glycinin were almost not affected. For the insoluble hydrolysates prepared by Alcalase, the α′, α subunits of β-conglycinin and acidic subunit of glycinin decreased significantly, that by trypsin did not. The content of immune-reactive β-conglycinin obtained by ELISA was consistent with them. These results confirmed that the allergenic proteins of SBM were more sensitive to Alcalase than to Trypsin.
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Document Type: Research Article
Affiliations: School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
Publication date: July 3, 2014