Research Progress of Milk Protein Desensitization Based on Biological Enzymatic Method

ZHANG Qi; HE Guo-qing

doi:10.13386/j.issn1002-0306.2019110160

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 373-377,386. > DOI: 10.13386/j.issn1002-0306.2019110160

ZHANG Qi, HE Guo-qing. Research Progress of Milk Protein Desensitization Based on Biological Enzymatic Method[J]. Science and Technology of Food Industry, 2021, 42(1): 373-377,386. DOI: 10.13386/j.issn1002-0306.2019110160

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Research Progress of Milk Protein Desensitization Based on Biological Enzymatic Method

ZHANG Qi,
HE Guo-qing^,

College of Biosystems Engineering and Food Science, Zhejiang Univercity, Hangzhou 310085, China

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Received Date: November 18, 2019
Available Online: January 07, 2021

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Abstract

Abstract

Milk is the main food protein source for infants and young children,but it is also one of the eight major foods that cause food allergies. The research and production of hypoallergenic dairy products is of great significance to people with milk allergies. At present,biological enzymatic method is the main technical way to develop hypoallergenic dairy products. This article lists the cow milk allergic protein and its sensitizing epitopes which can be recognized,introduces the technology and effect of the application of biological enzymatic treatment to obtain low antigenic cow milk protein hydrolysate,and puts forward some thoughts on subsequent research. This paper provides a theoretical basis for the research of hypoallergenic dairy products and the realization of directed hydrolysis in the future.
- milk,
- sensitized epitope,
- hydrolysis technology,
- hydrolysate,
- antigenicity

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References (54)

References

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