Soy as an Allergen - Scientific designations

Soy is a common food allergen, and it is estimated that approximately 0.1% to 0.3% of the population has a soy allergy. The main allergenic proteins in soy are:

Glycinin (scientifically designated as Gly m Bd 30K): This is a storage protein that makes up about 30% of the total protein content in soybeans.

Beta-conglycinin (scientifically designated as Gly m Bd 28K): This is another storage protein that makes up about 60% of the total protein content in soybeans.

Soybean trypsin inhibitor (scientifically designated as Gly m TI): This is a protease inhibitor that is involved in the defense mechanisms of soybeans and has been associated with food allergies.

Soybean lectin (scientifically designated as Gly m 4): This is a type of protein that is involved in the defense mechanisms of soybeans and has been associated with food allergies.