大豆致敏蛋白及其清除方法的研究进展  

Research Progress on the Allergy Substance in the Soybean Protein and Its Removal Methods

作　　者：曾蕊[1] 宋波[1] 拓云[1] 吴帅[1] 蓝岚[1] 姜自芹[1] 刘珊珊[1] 

机构地区：[1]东北农业大学大豆生物学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《大豆科学》2011年第6期1040-1046,共7页Soybean Science

基　　金：国家自然科学基金资助项目(31071440);黑龙江省普通高等学校青年骨干支持计划资助项目(1155G12);哈尔滨市科技攻关计划资助项目(2008RFLXN002);博士后研究人员落户黑龙江科研启动资助项目(2009HB009);转基因生物新品种培育重大专项资助项目(2008ZX08004-004)

摘　　要：大豆含有丰富的蛋白质和平衡的氨基酸组分,是人和畜禽优质的植物蛋白源。然而,近年来,大豆中含有的抗原蛋白导致人和动物过敏反应的问题越来越受到关注,大豆致敏蛋白的相关研究成为大豆蛋白研究与应用的新热点。该文综述了大豆致敏蛋白的种类、特征,对有效加工、灭活大豆致敏蛋白的方法进行了归纳,着重介绍了传统育种方法结合基因工程手段在创制低致敏原大豆新种质方面的应用及研究进展,为进一步提高大豆及其制品的品质质量、保证其在人类食品和畜禽饲料中的安全与高效利用提供科学参考。Soybean has been recognized as one of the important protein sources in the field of food processing and animal forage because of its nutritional and functional benefits.However,soybean contains allergenic protein.For patients allergic to soybean,the risk of the soybean-allergic individual is increasing due to its extended application.On the other hand,the antigenic matter of soybean protein could also cause young animal allergy.To some extent,the nutritional value of soybean was affected by soybean antigen.The study on soybean antigen has attracted more attention.This article summarized the characteristics of the known allergens and technological approaches to decrease and removal soybean allergen.Meanwhile it discussed and suggested the developing trend and working emphasis of future research in these areas.

关 键 词：大豆 致敏蛋白 清除处理方法 

分 类 号：S565.1[农业科学—作物学]