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:
| Research Uses |
Features |
Advantages |
Benefits |
| Basic |
Highest purity product commercially
available |
More specific substrate-ligand interactions |
Results may be interpreted more clearly |
| Test Kit Development |
Glycinin
is a major allergen of soy |
Develop more effective soy allergen
test kit |
Fewer false positives and negative
results |
| Immunoreactivity of Soybean |
Minimal alteration of native protein |
Retention of biological activity |
High Immunoreactivity |
|
