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allergenic components in soy
What are the primary allergenic components in soy, and how can food processors minimize the risk of allergic reactions in soy products?
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5 Replies
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The primary allergenic components in soy are the seed storage proteins, glycinin and conglycinin, along with specific proteins like Gly m 4, Gly m 5, Gly m 6, P34, and P28. Food processors can minimize allergic reactions by eliminating soy, clearly labeling soy ingredients, and implementing strict allergen control measures to prevent cross-contamination.
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The primary allergenic components in soy, recognized by the International Union of Immunological Societies (IUIS) Allergen Nomenclature Sub-Committee, are the proteins Gly m 5 (meta-analysis) and Gly m 6 (glycinin),
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Gly m 8, Gly m 6, Gly m 5.
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This most often in high consumption
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@everyone Please
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