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Whey Protein Antigenicity Reduction by Fungal Proteinases and a Pepsin/Pancreatin Combination
Author(s) -
ENA J. M.,
BERESTEIJN E. C. H.,
ROBBEN A. J. P. M.,
SCHMIDT D. G.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05616.x
Subject(s) - hypoallergenic , antigenicity , pepsin , hydrolysate , chemistry , lactalbumin , whey protein , food science , ultrafiltration (renal) , hydrolysis , biochemistry , enzyme , chromatography , biology , antigen , allergen , allergy , immunology , genetics
Whey protein components were hydrolyzed with Corolase 7092™ (peptidases from Aspergillus strains), pepsin and Corolase PP™ (a mixture of pancreatic enzymes), either individually or in combination, in trials to eliminate protein allergenicity. The hydrolysates were characterized by physico‐chemical and by immunological techniques using sera from patients allergic to milk proteins. Enzyme specificity rather than degree of hydrolysis or molecular mass distribution of hydrolysates determined the residual antigenicity of the whey proteins. Ultrafiltration was a prerequisite for obtaining hypoallergenic whey protein hydrolysates.