Used in food allergy testing to detect and quantify β-conglycinin, a major allergenic protein in soy, in various food products and environmental samples. Helps ensure accurate labeling and compliance with food safety regulations. Widely applied in research to study soy allergen stability during processing, assess cross-contamination in manufacturing facilities, and develop hypoallergenic soy-based foods. Also supports clinical and diagnostic studies related to soy allergy mechanisms and immune responses.