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Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
International Journal of Food Engineering (2011)
  • Weihua Wade Yang, University of Florida
  • Si-Yin Chung
  • Olasumnbo Ajayi, Alabama A&M University
  • Kathiravan Krishnamurthy
  • Koffi Konan, Alabama A&M University
  • Renee Goodrich-Schneider, University of Florida

Pulsed ultraviolet light (PUV), a non-thermal food processing technology, is reported to be able to inactivate enzymes and reduce allergen levels from peanut extracts. The objective of this study was to determine if PUV would reduce the allergen levels and allergenic potency of soy extracts. Soy extracts were treated with PUV at various times (2, 4 and 6 min), centrifuged, and analyzed by SDS-PAGE and an indirect ELISA for IgE binding or allergenic potency. Results showed that PUV treatment led to an increase in sample temperature/weight loss but a decrease in the levels of soy allergens (i.e., glycinin and β-conglycinin) as shown in SDS-PAGE. Allergens were reduced probably through aggregation which increased with treatment time. IgE binding was reduced as well in the following order: 20%, 44% and 50% reductions in absorbance values at 2, 4, 6 min, respectively (the latter two were not significantly different (p < 0.05%) from each other). It was concluded that PUV was capable of reducing the allergenic potency of soy extracts, and that the optimal PUV treatment time was 4 min. Clinical data is still needed before PUV can find an application in the development of less allergenic soybean beverages and products.

  • soybean,
  • allergens,
  • pulsed ultraviolet light,
  • PUV,
  • IgE
Publication Date
August 6, 2011
Citation Information
Weihua Wade Yang, Si-Yin Chung, Olasumnbo Ajayi, Kathiravan Krishnamurthy, et al.. "Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts" International Journal of Food Engineering Vol. 6 Iss. 3 (2011)
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