Safety assessment of β-lactoglobulin hydrolysate with reduced allergenicity

The increase in production of milk whey and the large-scale introduction of membrane technologies for fractionation of its various components has led to a significant interest in the use of whey proteins. Their application in food technologies is constrained by their potential antigenicity. The authors developed a technology for reducing the allergenicity of the β-lactoglobulin in the ultrafiltration concentrate of cheese whey by means of biocatalytic conversion using enzyme preparations Flavorpro 750MDP and Promod 439L. The purpose of the research was to justify the required modes of proteolytic enzymes inactivation in the obtained β-lactoglobulin hydrolysate that can ensure safety for a living organism. The mode of enzymes inactivation which is necessary and sufficient for reducing their activity in the hydrolysate when consumed was determined with a certain safety margin (t = (80 ± 2) °C, τ = 5 min). Preclinical studies of the obtained food composition were carried out by pharmacoetological method on adult BALB/c mice. Significant differences were found in horizontal and vertical motor activity, as well as the frequency of “looking into burrows” and the level of defecation. Under new conditions the animals of the experimental group demonstrated more exploratory behaviour rather than defensive one. This indicates a positive effect of β-lactoglobulin hydrolysate on the physical and psycho-emotional state of the tested animals and its safety for a living organism. The developed technology allows to obtain functional foods based on β-lactoglobulin hydrolysate with target physiological and biochemical properties, reduced allergenicity, increased food and biological value.