ALLERGENICITY OF MODIFIED AND PROCESSED FOODSTUFFS<subtitle>V. Soybean; Influence of Heat on Its Allergenicity; Use of Soybean Preparations as Milk Substitutes</subtitle>

Cow’s Milk Allergy in Infants and Children

“…In addition R atner (32) has demonstrated by means of the dual ingestion passive transfer test that soy bean, prepared by adequate heat in the presence of moisture, is relatively non-allergenic. Soy bean even not prepared in this way is only a weak allergen and most cases of proven soy bean sensitivity have been from the inhalation of the dust during preparation of soy bean products rather than from ingestion.…”

Investigation of the IgE-Binding Proteins in Soybeans by Immunoblotting with the Sera of the Soybean-Sensitive Patients with Atopic Dermatitis.

“…As the results, the multiple protein components which bound IgE antibodies were recognized by the IgE antibodies of the soybean-sensitive patients (Nos. [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. No IgE-binding could be observed on the autoradiograms of the blank (C-1), control (C-2) and the soybean-insensitive patients (Nos.…”

Allergenicity of Major Component Proteins of Soybean

“…However, there are few reports on the allergenicity of compo nent proteins [17]. Soybean proteins are broadly divided into two fractions, globulin and whey fractions, by acid precipitation at pH 4.5.…”