Soy protein and corn meal are widely used as main ingredients in the cereal and snack industries. We studied the effect of extrusion processing on the immunoreactivity of proteins in soy protein isolate-corn meal (SPI-corn) blends and soy flour-corn meal (SF-corn) blends using a full-factorial design with two levels of temperature, moisture, and screw speed (SS). The changes in protein solubility, protein secondary structure and physical properties, such as the expansion ratio, specific volume, water hydration capacity (WHC), texture, and color, were also studied. The western blotting results illustrated that extrusion processing decreased the immunoreactivity of proteins in SPI-corn and SF-corn blends and eliminated certain allergenic proteins in SF-corn extrudates. The enzyme-linked immunosorbent assay (ELISA) results indicated that different extrusion conditions decreased the immunoreactivities of SPI-corn and SF-corn blends in the ranges of 53%–68% and 80%–86%, respectively, compared with the raw material. The protein solubility decreased after extrusion by >58.7% for SPI-corn extrudates and by 66.3% for SF-corn extrudates compared with the initial materials and decreased significantly for both SPI-corn and SF-corn extrudates with the increase in extrusion temperature (P < 0.05). The α-helix structure decreased and β-strand structure increased after extrusion for both SPI-corn and SF-corn blends. Higher moisture significantly decreased the expansion ratio, specific volume and WHC of SPI-corn and SF-corn extrudates, as well as increased the energy required to cut the samples. Thus, the effect of extrusion on allergenic proteins using the human plasma of subjects allergic to soybean and corn showed that moisture had a clear effect on their reduction. Product treated with low moisture (20%), regardless of the starting material used, was the most effective based on the reduction of allergenic proteins.

大豆蛋白和玉米粉被广泛用作谷物和休闲食品的主要成分。我们使用温度和湿度两个水平的全要素设计，研究了挤压加工对大豆分离蛋白玉米粉（SPI玉米）和大豆粉玉米粉（SF玉米）混合物中蛋白质免疫反应性的影响。 ，以及螺丝速度（SS）。还研究了蛋白质溶解度，蛋白质二级结构和物理性质（例如，膨胀比，比容，水合能力（WHC），质地和颜色）的变化。蛋白质印迹结果表明，挤压加工降低了SPI-玉米和SF-玉米混合物中蛋白质的免疫反应性，并消除了SF-玉米挤压物中的某些致敏蛋白。酶联免疫吸附试验（ELISA）结果表明，与原料相比，不同的挤压条件降低了SPI-玉米和SF-玉米混合物的免疫反应性，分别为53％–68％和80％–86％。 。SPI玉米挤出物的蛋白质溶解度与初始材料相比降低了> 58.7％，SF-玉米挤出物的蛋白质溶解度降低了66.3％，SPI-玉米和SF-玉米挤出物的蛋白质溶解度均随着挤出温度的升高而显着降低（P  <0.05）。SPI-玉米和SF-玉米共混物挤出后，α-螺旋结构降低，β-链结构增加。较高的水分显着降低了SPI-玉米和SF-玉米挤出物的膨胀率，比容和WHC，并增加了切割样品所需的能量。因此，使用对大豆和玉米过敏的受试者的人血浆对挤压变应原蛋白的作用表明，水分对其减少具有明显的作用。无论使用哪种起始原料，均采用低水分（20％）处理过的产品是最有效的，基于减少过敏原蛋白。