Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment

Jiang, Lianzhou; Liu, Xiaosha; Liu, Miaomiao; Xing, Zhishuang; Ban, Qingfeng; Li, Xiujuan; Wang, Zhongjiang; Zhou, Linyi

doi:10.3390/foods14234097

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Open AccessArticle

Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment

by

Lianzhou Jiang

^1,†,

Xiaosha Liu

^1,†,

Miaomiao Liu

¹,

Zhishuang Xing

¹,

Qingfeng Ban

¹,

Xiujuan Li

²,

Zhongjiang Wang

^1,2,* and

Linyi Zhou

^2,3,*

¹

College of Food Science, Northeast Agricultural University, Harbin 150030, China

²

Heilongjiang Bingquan Duoduo Health Food Co., Ltd., Jiamusi 154000, China

³

School of Food and Health, Beijing Technology and Business University, Beijing 100048, China

^*

Authors to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Foods 2025, 14(23), 4097; https://doi.org/10.3390/foods14234097 (registering DOI)

Submission received: 22 October 2025 / Revised: 16 November 2025 / Accepted: 27 November 2025 / Published: 28 November 2025

(This article belongs to the Section Food Nutrition)

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Abstract

Soybean flour (SF) allergy is a common food allergy reaction that significantly impacts patients’ daily diet and quality of life. This study used a combination of physical ball milling technology and γ-Aminobutyric acid (GABA) treatment to reduce the antigenicity of SF. When the material ball ratio was 1:14 (w/w), SF after ball milling treatment exhibited the smallest average particle size, and the highest solubility, bulk density, and antioxidant capacity. The functional properties of SF were further enhanced by adding GABA. Meanwhile, SF with 0.4% added GABA exhibited the smallest average particle size, the highest solubility, and the highest antioxidant capacity. The antigen content in soybean flour was determined using the soy glycinin ELISA kit and β-conglycinin ELISA kit. Compared with the original SF, the antigen contents of globulin and β-conglycinin decreased by 89.11% and 89.61%, respectively, in SF with the addition of 0.4% GABA after ball milling treatment. These results indicate that the addition of GABA not only further optimizes the solubility and antioxidant properties of SF, but also significantly reduces its antigen content. This study developed a combined treatment method to reduce allergenicity, overcoming the limitations of a single physical or biological treatment and providing a new technical approach for developing soybean flour products with low allergenicity.

Keywords: soybean flour; ball milling; γ-Aminobutyric acid; antigenicity

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MDPI and ACS Style

Jiang, L.; Liu, X.; Liu, M.; Xing, Z.; Ban, Q.; Li, X.; Wang, Z.; Zhou, L. Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment. Foods 2025, 14, 4097. https://doi.org/10.3390/foods14234097

AMA Style

Jiang L, Liu X, Liu M, Xing Z, Ban Q, Li X, Wang Z, Zhou L. Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment. Foods. 2025; 14(23):4097. https://doi.org/10.3390/foods14234097

Chicago/Turabian Style

Jiang, Lianzhou, Xiaosha Liu, Miaomiao Liu, Zhishuang Xing, Qingfeng Ban, Xiujuan Li, Zhongjiang Wang, and Linyi Zhou. 2025. "Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment" Foods 14, no. 23: 4097. https://doi.org/10.3390/foods14234097

APA Style

Jiang, L., Liu, X., Liu, M., Xing, Z., Ban, Q., Li, X., Wang, Z., & Zhou, L. (2025). Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment. Foods, 14(23), 4097. https://doi.org/10.3390/foods14234097

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Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment

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