Jump to ContentJump to Main Navigation

New Journal at De Gruyter!

International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

6 Issues per year

IMPACT FACTOR increased in 2014: 0.497
5-year IMPACT FACTOR: 0.511

SCImago Journal Rank (SJR) 2014: 0.266
Source Normalized Impact per Paper (SNIP) 2014: 0.324
Impact per Publication (IPP) 2014: 0.472



Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts

Weihua Wade Yang1 / Si-Yin Chung2 / Olasumnbo Ajayi3 / Kathiravan Krishnamurthy4 / Koffi Konan5 / Renee Goodrich-Schneider6

1University of Florida

2USDA, Agricultural Research Service, Southern Regional Research Center

3Alabama A&M University

4National Center for Food Safety and Technology, Summit-Argo, IL

5Alabama A&M University

6University of Florida

Citation Information: International Journal of Food Engineering. Volume 6, Issue 3, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1876, June 2010

Publication History

Published Online:

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 ?-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.

Keywords: soybean; allergens; pulsed ultraviolet light; PUV; IgE

Citing Articles

Here you can find all Crossref-listed publications in which this article is cited. If you would like to receive automatic email messages as soon as this article is cited in other publications, simply activate the “Citation Alert” on the top of this page.

Agnese Panozzo, Lara Manzocco, Giovanna Lippe, and Maria Cristina Nicoli
Food Chemistry, 2015
Kitty C.M. Verhoeckx, Yvonne M. Vissers, Joseph L. Baumert, Roland Faludi, Marcel Feys, Simon Flanagan, Corinne Herouet-Guicheney, Thomas Holzhauser, Ryo Shimojo, Nieke van der Bolt, Harry Wichers, and Ian Kimber
Food and Chemical Toxicology, 2015, Volume 80, Page 223
Wade W. Yang, Nasson R. Mwakatage, Renee Goodrich-Schneider, Kathiravan Krishnamurthy, and Taha M. Rababah
Food and Bioprocess Technology, 2012, Volume 5, Number 7, Page 2728
Lara Manzocco and Maria Cristina Nicoli
Critical Reviews in Food Science and Nutrition, 2015, Volume 55, Number 4, Page 469
Xingyu Zhao, Wade Yang, Si-Yin Chung, Charles A. Sims, Steve W. Otwell, and Taha M. Rababah
Food and Bioprocess Technology, 2014, Volume 7, Number 9, Page 2637
Bhaskar A. Janve, Wade Yang, Maurice R. Marshall, José I. Reyes-De-Corcuera, and Taha M. Rababah
Journal of Food Science, 2014, Volume 79, Number 1, Page C8
Lara Manzocco, Agnese Panozzo, and Maria Cristina Nicoli
Innovative Food Science & Emerging Technologies, 2013, Volume 18, Page 183
Tao Wang, Gui-Xin Qin, Ze-Wei Sun, and Yuan Zhao
Critical Reviews in Food Science and Nutrition, 2014, Volume 54, Number 7, Page 850
Lara Manzocco and Maria Cristina Nicoli
Food Chemistry, 2012, Volume 132, Number 2, Page 982

Comments (0)

Please log in or register to comment.