Open AccessMeasurement ofGly mBd 30K, a Major Soybean Allergen, in Soybean Products by a Sandwich Enzyme-linked Immunosorbent Assay
Author(s) -
Hideaki Tsuji,
Naoko Okada,
Rintaro Yamanishi,
Noriko Bando,
Masumi Kimoto,
Tadashi Ogawa
Publication year - 1995
Publication title -
bioscience, biotechnology, and biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1271/bbb.59.150
Subject(s) - allergen , food science , chemistry , fermentation , enzyme , allergy , biochemistry , biology , immunology
By a sandwich enzyme-linked immunosorbent assay, a soybean major allergen, Gly m Bd 30K, in soybean products was measured. The allergen occurred at high concentrations in soy milk, tofu, kori-dofu, and yuba, but its content in kinako was small. No allergen was found in fermented foods such as miso, shoyu, and natto. The allergen was clearly shown to occur in meat balls, beef croquettes, and fried chicken that contained soybean protein isolate.