biostudies-literatureChu JSouthwest University103338https://www.ebi.ac.uk/biostudies/studies/S-EPMC12720137biostudies-literatureUnknown32The study assessed protein structural and proteomic characteristics from thermal-sterilized (boiling and autoclaving) soy seeds and their effects on allergenicity, antioxidant activity and interfacial properties. Results demonstrated that boiling and autoclaving caused protein degradation and a reduction of soluble protein content and particle size. Scanning electron microscopy, Fourier transform infrared, ultraviolet and fluorescence spectroscopy showed that autoclaving is more effective than boiling in causing protein aggregation and secondary and tertiary structural changes. Proteomic analysis using LC/MS-MS revealed that autoclaving caused more changes of protein composition than boiling, with lower contents of major allergenic proteins and less reduction in linear epitopes. Thus, the Food chemistry: XStructural and proteomic characteristics of the extracted protein from thermal sterilized soy seeds and their effects on IgE reactivity, antioxidant activity and interfacial properties.PMC12720137SWU-KR24020Xue GPi XChen ZChu JRen SCao QfalseStructural and proteomic characteristics of the extracted protein from thermal sterilized soy seeds and their effects on IgE reactivity, antioxidant activity and interfacial properties.The study assessed protein structural and proteomic characteristics from thermal-sterilized (boiling and autoclaving) soy seeds and their effects on allergenicity, antioxidant activity and interfacial properties. Results demonstrated that boiling and autoclaving caused protein degradation and a reduction of soluble protein content and particle size. Scanning electron microscopy, Fourier transform infrared, ultraviolet and fluorescence spectroscopy showed that autoclaving is more effective than boiling in causing protein aggregation and secondary and tertiary structural changes. Proteomic analysis using LC/MS-MS revealed that autoclaving caused more changes of protein composition than boiling, with lower contents of major allergenic proteins and less reduction in linear epitopes. Thus, the 2025-01-01T00:00:00Z2025 Dec2026-06-06T18:00:25.014Z2026-06-04T03:10:30.224ZS-EPMC127201374143854410.1016/j.fochx.2025.103338