Preparation of Hypoallergenic Soybean Protein with Processing Functionality by Selective Enzymatic Hydrolysis

Abstract

The enzymatic hydrolysis of soybean protein isolate (SPI) was investigated using commercially available Bacillus sp. proteases for reduction of soybean allergenicity. An alkaline protease, Proleather FG-F, was found to be useful for degradation of the major soybean allergens (Gly m Bd 30 K, Gly m Bd 28 K and α-subunit of β-conglycinin), whereas all proteases tested so far preferentially degrade β-conglycinin in native SPI at 70°C. The hydrolysate prepared using Proleather FG-F retained gel-forming ability, while the reactivity with IgE in serum of soybean-sensitive patients was markedly reduced. Thus, this hydrolysate may be especially useful as an ingredient in hypoallergenic foods.