Effect of microfluidization on structural properties and allergenicity of soy proteins

Food allergies represent significant challenges to human health, and soybean is a
major allergen responsible for many cases. The increasing demand for plant-based
protein-rich foods and the need for sustainable solutions necessitates the development
of novel methods to reduce soybean allergenicity. This thesis explores the impact of
microfluidization on soybean protein structure and a combination of microfluidization
and enzymatic hydrolysis on allergenicity.
The first part of this research focuses on the relationship between protein structure
and allergenicity, highlighting the importance of understanding protein modifications
under different conditions. The study investigates the effects of microfluidization on
soybean protein structure, including primary, secondary, and tertiary structures, under
various conditions, such as temperature or not control and different cycle numbers.
The results indicate that microfluidization can unfold protein, open hydrophobic
regions, and increase surface hydrophobicity. Moreover, the behavior of soy proteins
is different in powder and solution form.
The second part of this research examines the impact of microfluidization,
enzymatic hydrolysis, and their combination on soybean allergenicity. The study
combines microfluidization with enzymatic hydrolysis to assess the synergistic effects
on allergenicity reduction. The results show that microfluidization alone was
insufficient to decrease soybean allergens. Enzymatic hydrolysis effectively reduces
soybean allergens, while combining microfluidization with enzymatic treatment
should be confirmed because of the high variability of the enzymatic treatment alone.
Overall, this thesis contributes to understanding the effects of microfluidization and
enzymatic hydrolysis on soybean protein structure and allergenicity, providing
insights into developing novel methods for reducing soybean allergenicity and
improving food safety.