关键词: Gly m Bd 60K, Gly m Bd 30K, 大豆过敏原, Gly m Bd 28K

Abstract: Food hypersensitivity is a public sanitary problem drawing a worldwide attention. The increasing use of soybean (Glycine max) products in processed foods poses a potential threat to soybean-sensitive food-allergic individuals. How to decrease the content of allergens, and upgrade the food security has becoming an increasingly interested problem. Soybean allergens in seeds are compose of storage proteins, structure proteins, disease-related proteins. Among them the fragments of 7S Conglycinin Gly m Bd 28K, Gly m Bd 30K and Gly m Bd 60K are three major allergens. By recognizing allergens’ physicochemical property, hypersensitivity and gene structure, at present, it has got a certain progress to reduce the content of allergens in soybean and soybean product through food process, traditional breeding and gene engineering techniques. This paper will review the sort of soybean allergens, the physicochemical property of two Immunodominant Allergens Gly m Bd 28K Gly m Bd 30K and their gene structures respectively, and indicates attempts to develop hypoallergenic breeds.