Hypoallergenic Soybean, from Genes to Cultivar

  • Rong-Xia Guan
  • Xu-Qian Fang
  • Ru-Zhen Chang
  • Li-Juan Qiu
Part of the Advanced Topics in Science and Technology in China book series (ATSTC)


Soybean is one of the most important sources of edible vegetable oil and protein. However, soybean is considered as an allergenic food, particularly in western countries. At least 16 IgE-reactive proteins have been identified in soybean, among which Gly m Bd 30K, Gly m Bd 28K and Gly m Bd 60K appeared to be major allergens. These allergens account for less than 1% of total soybean protein. Soybean germplasm selection, breeding and genetic modification have been applied to develop soybean with low- or non-allergenicity. This chapter addresses the characterization of soybean allergens and possible approaches towards developing hypoallergenic soybean cultivars.


Otential Aller 
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Copyright information

© Zhejiang University Press, Hangzhou and Springer-Verlag Berlin Heidelberg 2012

Authors and Affiliations

  • Rong-Xia Guan
    • 1
  • Xu-Qian Fang
    • 1
  • Ru-Zhen Chang
    • 1
  • Li-Juan Qiu
    • 1
  1. 1.National Core Facility for Crop Gene Resources and Genetic Improvement / Key Laboratory of Soybean Biology (Beijing), Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina

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