Abstract
The special properties of soy preparations make them common additives for food production and can be dangerous for sensitive individuals. Our aim was to check consumers’ awareness of potential risks of soy preparations added to numerous food products, depending on respondents’ education, and to evaluate immunoreactive properties of chosen soy preparations. A personal questionnaire was used. Respondents (n = 251) were aged 23–28 years old, lived in Poland, and were graduates or students in their last year of food technology, medicine, and university of technology. The slot blot and Western blotting methods were used to mark immunoreactivity of soy preparations. It was shown that most respondents often or usually read labels of food products they buy. The surveyed indicated protein is the allergenic component in soy. Almost half of them were of the opinion that hydrolysis removes the allergenic properties of soy. Most of the medical students surveyed thought that people allergic to soy may consume products that contain soy preparations. The analytical results indicated that soy preparation contained protein fractions that were immunoreactive with sera of allergenic patients. It was proven that preparations, even hydrolysates, contain immunoreactive proteins that may be the source of hidden allergens, even though they are not recognized as dangerous by well-educated respondents.
Highlights
IntroductionDue to its special properties, related to hydration (solubility, water, and fat absorption), rheological characteristics (elasticity, viscosity, adhesiveness, jellying, and aggregation), and to protein surface features (foaming and emulsifying activities, whippability, and formation of protein-lipid films), these preparations are successfully used in food production
Soy seed is a raw material for obtaining soy flour as well as various preparations including textured soy protein (TSP), soy protein concentrates (SPC), soy protein isolates (SPI), protein hydrolysates, and fermented products in which proteins and their structures may undergo various modifications [1,2].Due to its special properties, related to hydration, rheological characteristics, and to protein surface features, these preparations are successfully used in food production
Our research showed that almost half of the respondents are convinced that hydrolysis removes the immunoreactive properties of soy
Summary
Due to its special properties, related to hydration (solubility, water, and fat absorption), rheological characteristics (elasticity, viscosity, adhesiveness, jellying, and aggregation), and to protein surface features (foaming and emulsifying activities, whippability, and formation of protein-lipid films), these preparations are successfully used in food production. They are used in many food systems: meat and dairy, bakery and pasta, infant formulas, low viscosity (beverages), and high viscosity products (retortable sauces, mayonnaise, desserts) and confectionery [1,3].
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