Ethanol denaturation of soya bean protein antigens

Glycinin and β‐conglycinin, globular proteins present in soya bean meal, were denatured by extracting the meal with ethanol under several different conditions of alcohol concentration and temperature. Antigenic activities of these proteins in saline extracts of the processed meal were determined by haemagglutination inhibition assay and immunoelectrophoresis. Products extracted with low (< 30%) and high (>96%) concentrations of ethanol at 70–80°C retained antigenic activity, whereas samples prepared with 55–76% ethanol at 70–80°C contained very little extractable antigenic protein. Antigenic activities of glycinin and β‐conglycinin were relatively high in products extracted with concentrations of ethanol between 57–86% when the extraction temperature was <50°C.