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Soybean


, : Soybean. Nutraceutical proteins and peptides in health and disease: 461-479

This chapter reviews the major allergens in soyabean (Gly m Bd 30 K, Gly m Bd 28 K, Gly m Bd 60 K) and the methods involved in the development of hypoallergenic soyabean products (determination of allergenicity, molecular breeding, reduction of Gly m Bd 30 K by genetic modification, physicochemical reduction, enzymatic digestion, chemical modification, extrusion cooking).

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