酶水解降低牛乳清蛋白抗原性研究进展

Research Advances in the Antigenicity of Whey Protein though Enzymic Hydrolysis

牛乳通常被认为是非常普遍的婴儿膳食过敏原,为了解决婴幼儿配方奶粉产生过敏的不良问题,国内外许多研究者利用酶水解法改性牛乳蛋白,该文对乳清蛋白中主要过敏原致敏性、抗原表位等进行阐述,主要针对β-乳球蛋白,α-乳白蛋白酶水解法的研究进展进行介绍,为乳清蛋白开发无过敏或低过敏的乳制品提供一定指导作用。

Cow＇s milk proteins are generally considered to be most common allergens. The approach of hydrolyzing bovine protein with enzyme to resolve this question is applied. This study focuses on the allergenicity and epitopes of major milk allergens. Effect of enzymic hydrolysis on the antigenicity offl-lactoglobulin and a-lactalbumin is investigated. All of these informations are useful on account of whey protein for producing non-allergenic or hypoallergenic dairy products.