Allergenicity is a rapidly developing interest among researchers today. Food allergies cause about 30,000 emergency hospital visits and, sadly, about 150 deaths each year. The “Big Eight”, (milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, and soybean allergens,) is the primary reason behind 90% of these incidents.

In regards to the Glycinin protein standard, soybean allergenicity is the culprit and particular area of interest. There is not much known about soybean allergenicity, and there is a need for more information.

Although there are 16 known soybean allergens, Glycinin along with Beta-Conglycinin make up about 70% of all protein within soy. Because of its prevalence and high immunoreactivity, Glycinin has been identified as a major allergen. As a purified protein, Glycinin has the potential to be used in research.

Below are some of the potential uses of our Glycinin standards: