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<p>Food allergies are an increasing public health concern, mainly because of stable allergenic proteins in common foods like soy. This study explores two processing methods—microfluidization and enzymatic hydrolysis—that show promise for industry use to reduce food allergenicity while maintaining protein function. We examined the effect of microfluidization (137&#xa0;MPa) alone for 1, 3, and 5 passes and combined with enzymatic hydrolysis using Flavourzyme<sup>®</sup> (50&#xa0;°C, 15&#xa0;min, pH 7.0) on the allergenicity of soybean protein isolate (SPI). The protein profile was analyzed by SDS-PAGE, while allergenicity was measured using Western Blot and indirect ELISA with sera from soy-allergic patients. Results indicated that microfluidization alone did not significantly lower allergenicity and, under certain conditions, even increased immunoreactivity (129.9%). In contrast, enzymatic hydrolysis reduced IgE binding by up to 63.2%, though some allergenic peptides stayed intact. The combined treatment did not improve results under the tested conditions (reduction of 64.08%). This research offers new insights into soy protein processing for allergen reduction, emphasizing enzymatic hydrolysis as a promising method for creating hypoallergenic, plant-based food ingredients.</p>

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Challenges in reducing soybean allergens using combined techniques: microfluidization and enzymatic hydrolysis

  • 期刊论文

  • 发表日期：

    2026年1月21日

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  • Andreea Diana Kerezsi,
  • Antoine Figula,
  • Nicolas Jacquet,
  • Frédéric Francis,
  • Lucie Poncelet,
  • David Torres,
  • Christophe Blecker

摘要

Food allergies are an increasing public health concern, mainly because of stable allergenic proteins in common foods like soy. This study explores two processing methods—microfluidization and enzymatic hydrolysis—that show promise for industry use to reduce food allergenicity while maintaining protein function. We examined the effect of microfluidization (137 MPa) alone for 1, 3, and 5 passes and combined with enzymatic hydrolysis using Flavourzyme® (50 °C, 15 min, pH 7.0) on the allergenicity of soybean protein isolate (SPI). The protein profile was analyzed by SDS-PAGE, while allergenicity was measured using Western Blot and indirect ELISA with sera from soy-allergic patients. Results indicated that microfluidization alone did not significantly lower allergenicity and, under certain conditions, even increased immunoreactivity (129.9%). In contrast, enzymatic hydrolysis reduced IgE binding by up to 63.2%, though some allergenic peptides stayed intact. The combined treatment did not improve results under the tested conditions (reduction of 64.08%). This research offers new insights into soy protein processing for allergen reduction, emphasizing enzymatic hydrolysis as a promising method for creating hypoallergenic, plant-based food ingredients.