Studies On The Removal Of Soybean Antigen Immunogenicity By Fructooligosaccharide Glycosylation

Glycinin and β-conglycinin are the major antigenic in soybean proteint, can lead to babies and young animal allergy. In recent years, many studies have shown that glycinin and beta-conglycinin sensitization severely limits the reputation of the "the ideal protein of plant sources" of soybeans and their products in food and feed industries.In this study, purified soybean antigen protein (glycinin and (3-conglycinin), glycosylation modification of the main research tool, the glycosyl donor to the FOS, the use of the Maillard reaction principle, the antigen protein FOS in accordance with the1:4,1:14,1:30,1:52mole than mixing different combination of temperature and humidity conditions, the glycosylation reaction. Select temperature:55β,65β,75β and85β; humidity Select:55%RH,65%RH,75%RH and85%RH. Reaction, first Oh,4h,8h,12h,16h,20h,24h,32h and48h after sampling. Not increase the FOS antigen protein for control, and the same test carried out according to the above conditions.Competitive Elisa method for the determination of the samples taken from reaction products of immune activity.Simultaneous determination of changes in the nature of the quality of the product sample.A comprehensive analysis of the immunogenicity of the variation and the variation of the quality of the product of nature. Research results are as follows:1Glycation of glycininEffectively reduce the soybean globulin immunogenicity, improve its solubility,emulsifying and emulsion stability excellent combination:molar ratio of glycinin and FOS:1:52; at75℃, relative humidity75%, reaction20h.2Glycation of β-conglycininThe best conditions of in vitro glycosylation of Effectively reduce the beta-conglycinin immunogenicity, improve the solubility, emulsifying and emulsion stability are:The molar ratio of Beta-conglycinin and FOS at1:52,the temperature at75℃and relative humidity at75%,reaction20h.