3Wal J M.Thermal processing and aUergenicity of foods [J].Allergy, 2003,58:727-729
4Davis P J, Smales C M James D C.How can thermal processing modify the antigenicity of proteins [J].Allergy,2001,56(Suppl.67):56-60
5Kananen A,Savolainen J.Influence of chemical modification of whey protein conformation on hydrolysis with pepsin and trysin [J].International Dairy Journal,2000(10):691-697
6Pintado M E,Malcata F X.Hydrolysis of ovine,caprine and bovine whey proteins by trypsin and pepsin [J].Bioprocess Engineering, 2000 (23):275-282
7Wroblewsak B,Karame M,Amarowiea R.Immunoreaetive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis [J]. International Journal of Food Science and Technology,2004, 39:839-850
8Akita E M. Nakai S.Lipiphilization ofβ-lactoglobulin :Effect on Allergenicity and Digestibility [J]. J Food Science,1990,3(55):718-723
9Piaial M,Antoinel J M,Guardia J A M.Assessment of the Benefits of Live Yogurt:Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures[J].Microbial Ecology in Health and Disease,2003( 15 ):79-87