大豆致敏蛋白的识别  

Identification of the IgE-binding Subunits in Soybean Proteins

作　　者：刘晓毅[1] 薛文通[1] 张惠[1] 胡小苹[1] 李辉尚[1] 李林峰[2] 王晶[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京大学第三医院皮肤科,北京100083

出　　处：《食品科学》2005年第7期53-55,共3页Food Science

摘　　要：我国是大豆的种植大国,但对大豆致敏蛋白的识别却一直没有进行过,本文就是利用大豆过敏患者的血清识别不同品种大豆致敏蛋白的组成,除已被发现的7S(β-伴大豆球蛋白)外,还识别到一种分子量85.3kDa的强致敏蛋白,同时发现,品种间的差异蛋白都有可能成为新的致敏蛋白。Soybean protein is the main vegetable proteins consumed in china, but the identification of soybean allergen has notbeen processed until now. The identification of the IgE-binding subunits in soybean protein was done in this paper, and a kindof protein (MW83.5kDa) was identified as a strong allergen besides 7S globulin, we also drew a conclusion that the different proteinsof the different varieties could probably become the new allergen.

关 键 词：大豆 致敏蛋白 识别 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]