[Biochemical basis for the determination of soybean protein with immunological methods]

Soy-bean protein loses its immunogenicity by heat treatment through thermal denaturation. Incubation with 6m guanidine-hydrochloride restores the immunogenicity. This reagent causes dissociation of protein aggregates formed during autoclaving of soy protein. This seems to be the major step in the restitution of immunogenicity. These findings are discussed in connection with the quantification of heat-denaturated soy-bean protein by two independent immunologic methods: Solid-Phase Radioimmunoassay and Passive Hemagglutination (inhibition test).