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Allergenicity of an enzymatic hydrolysate of soybean 2S protein
Author(s) -
Sung Dongeun,
Ahn Kang Mo,
Lim SeungYong,
Oh Sangsuk
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6583
Subject(s) - hydrolysate , hydrolysis , chemistry , pepsin , soybean proteins , chymotrypsin , enzymatic hydrolysis , hydrolyzed protein , trypsin , biochemistry , digestion (alchemy) , food science , enzyme , peptic , chromatography , soy protein , medicine , peptic ulcer , surgery
BACKGROUND This study was performed to examine how the characteristics of soybean 2S protein influence allergenicity after enzymatic hydrolysis. Soybean 2S protein was extracted and enzymatic hydrolysis was performed using pepsin and chymotrypsin. Allergenicity was observed using soybean‐sensitive patients' sera. RESULTS Only 13.3% (6/45) of soybean‐sensitive patients reacted to soybean Kunitz trypsin inhibitor ( SKTI ), known as the major allergen of soybean 2S protein. After peptic hydrolysis for 90 min at pH 1.2, the intensity of SKTI decreased to 25% but was still visible on SDS‐PAGE . Chymotryptic hydrolysis following peptic hydrolysis at pH 8 for 60 min showed a limited hydrolytic effect on soybean 2S protein. Peptic hydrolysis of soybean 2S protein partially reduced the allergenicity of soybean 2S protein, while chymotryptic hydrolysis following peptic hydrolysis increased slightly the allergenicity. CONCLUSION Food allergy caused by soybean 2S protein occurred in part of the soybean‐sensitive patients. SKTI was partially digested after peptic hydrolysis for 90 min. The allergenicity was decreased with peptic hydrolysis, while subsequent treatment of chymotrypsin increased slightly the allergenicity. © 2014 Society of Chemical Industry