Abstract Soy protein products are widely used as high nutrient sources in many food industries. However, allergenic proteins make it as one of the “big 8” foods. The objective was to analyze the molecular size, changes in protein structure and immunoreactivity of ethanol extracted soy protein concentrate in comparison with other major commercial soybean protein products extracted at different pH, and allergen stability after pepsin hydrolysis. The results showed that immunoreactivity of defatted soy white flakes (SPC2) was 227.7 mg IgE/kg protein or 102.4 mg IgE/kg product based on enzyme-linked immunosorbent assay (ELISA), the highest compared with other soy products; soy protein isolate (SPI) was the lowest (76.7 mg IgE/kg protein). Solubility of most allergenic proteins was higher at pH 12 than at pH 8.2, and the lowest at pH 2, especially no s-conglycinin was extracted at pH 2. These results contribute to the understanding of the mechanism of immunoreactivity reduction in Soycomil and demonstrate competitive advantages compared to other soy protein products.

中文翻译：

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与其他产品相比，乙醇提取的大豆浓缩蛋白的分子大小和免疫反应性

摘要 大豆蛋白产品作为高营养来源被广泛应用于许多食品行业。然而，过敏性蛋白质使其成为“8大”食物之一。目的是分析乙醇提取的大豆浓缩蛋白与其他主要商业大豆蛋白产品在不同 pH 下提取的分子大小、蛋白质结构的变化和免疫反应性，以及胃蛋白酶水解后的过敏原稳定性。结果表明，脱脂大豆白片（SPC2）的免疫反应性为227.7 mg IgE/kg蛋白质或102.4 mg IgE/kg产品，酶联免疫吸附试验（ELISA），与其他豆制品相比最高；大豆分离蛋白 (SPI) 最低（76.7 mg IgE/kg 蛋白质）。大多数过敏性蛋白质的溶解度在 pH 12 时高于 pH 8.2，在 pH 2 时最低，