allergenic components in soy

[Md.Rejuan Hossain]

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.

[Amir Sohel]

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),

[Md kayum]

Gly m 8, Gly m 6, Gly m 5.

[Mohamed Ismail]

This most often in high consumption

[Muhammad Zeeshan Asghar]

@everyone Please