Soy protein: a food allergen frequently used in the preparation of meat products

Canan, Cristiane; Adamante, Djonathan; Kalschne, Daneysa Lahis; Corso, Marinês Paula; Zanatta, Elciane Regina

doi:10.4067/s0717-75182020000300463

Cited by 4 publications

(1 citation statement)

References 40 publications

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“…Soybean is commonly used as food additive for its properties as a water and fat absorber, emulsifier, foaming material, gelatinizer, protein filler, or binder. , Several countries regulate or limit the use of soybean in food products, particularly in meat products. − Wang et al and Verhoeckx et al summarized the typical food-processing steps applied for soybean, including thermal processing, fermentation, hydrolysis, pressure treatment, and chemical treatment.…”

Section: Food Processingmentioning

confidence: 99%

Soybean (Glycine max) allergens─A Review on an Outstanding Plant Food with Allergenic Potential

Wiederstein

Baumgartner

Lauter

2023

ACS Food Sci. Technol.

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Soybean (Glycine max) is the most used vegetarian protein source and a common ingredient of industrially produced foods. In addition to several nutritional and health benefits, soybean is classified as an allergenic source, affecting 0.2−0.4% of allergic individuals worldwide. Soybean allergy can be persistent and impact the life quality of soybean-sensitive patients, even causing severe allergic reactions and anaphylaxis. However, there is no scientific consensus about the classification of major and minor soybean allergens, the severity of soybean allergy itself, risk assessment, and its classification as an obligatory duty to labeling. This review discusses soybean as an outstanding food in human nutrition, identified major and minor soybean allergens, allergen detection methods, the impact of different food processing steps on the allergenicity of soybean-containing food, and how soybean allergic patients are affected and can be protected by proper allergen risk management.

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Section: Food Processingmentioning

confidence: 99%

Soybean (Glycine max) allergens─A Review on an Outstanding Plant Food with Allergenic Potential

Wiederstein

Baumgartner

Lauter

2023

ACS Food Sci. Technol.

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Advances on the rapid and multiplex detection methods of food allergens

et al. 2021

Critical Reviews in Food Science and Nutrition

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Development of Enzyme-Linked Immunoassay Systems for Monitoring the Content of the Main Non-Meat Additives in Meat Products

Zvereva

Hendrickson

Dzantiev

et al. 2021

Biiotehnologiâ (Mosk.)

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Abstract-Methods for control of the content of non-meat components (connective tissue of animals, eggs, soybeans) in meat products have been developed based on competitive enzyme immunoassay of biomarker proteins: collagen, ovalbumin, and soybean trypsin inhibitor. Polyclonal rabbit antibodies against the biomarkers were produced. Screening of the following analysis conditions was carried out using the most affine preparations: the duration of the stages, the concentrations of the reagents, the composition of the reaction medium to ensure the completeness and the minimum limits of detection of analytes. It was shown that the immunochemical stage can be transferred to the kinetic mode and reduced to 20 min, while the total analysis took only 1 h. The selected conditions synchronized detection stages and provided the same signal amplitudes from all three biomarkers. An additional advantage of the method is that the analysis can be carried out at room temperature. The detection limits for collagen, ovalbumin and soybean trypsin inhibitor in the final extracts were 0.025 μg/mL, 0.012 μg/mL, and 0.001 μg/mL, respectively. Approbation of the method showed the reliability of the conclusions about the composition of the tested meat products; the relative standard deviation in the analysis of the monitored biomarkers was 8-10%. Key words: enzyme-linked immunoassay, meat products, collagen, ovalbumin, soybean trypsin inhibitor The work was financially supported by the Russian Science Foundation (project no. 19-16-00108).

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Soy protein: a food allergen frequently used in the preparation of meat products

Cited by 4 publications

References 40 publications

Soybean (Glycine max) allergens─A Review on an Outstanding Plant Food with Allergenic Potential

Soybean (Glycine max) allergens─A Review on an Outstanding Plant Food with Allergenic Potential

Advances on the rapid and multiplex detection methods of food allergens

Development of Enzyme-Linked Immunoassay Systems for Monitoring the Content of the Main Non-Meat Additives in Meat Products

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