Journal
FOOD REVIEWS INTERNATIONAL
Volume 37, Issue 3, Pages 276-295Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2019.1701010
Keywords
Allergy; milk proteins; fermentation; enzymes
Categories
Ask authors/readers for more resources
Reducing the antigenicity of cow milk proteins through enzymatic hydrolysis and microbial fermentation is a promising strategy for managing cow milk allergy. The key factors controlling antigenicity reduction include the source and specificity of the enzyme used, as well as the reaction conditions.
Cow milk proteins are among the major food allergens. Reducing their antigenicity through enzymatic hydrolysis and microbial fermentation has received much attention. Both treatments are based on proteolysis of milk protein and deactivation of their IgE binding epitopes. Reduction of antigenicity is mainly controlled by the source and specificity of the enzyme used and the reaction conditions. The whole proteolytic system of the enzyme used is involved in protein hydrolysis and strains of lactic acid bacteria exhibit variable reductions on milk proteins antigenicity. Both treatments can be considered as promising strategies to manage cow milk allergy.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available