Whey Protein Antigenicity Reduction by Fungal Proteinases and a Pepsin/Pancreatin Combination |
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| Authors: | J. M. ENA E. C. H. VAN BERESTEIJN A. J. P. M. ROBBEN D. G. SCHMIDT |
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| Affiliation: | Authors van Beresteijn, Robben and Schmidt are affiliated with the Dept. of Nutrition &Department of Biophysical Chemistry, Netherlands Institute for Dairy Research (NIZO), P.O. Box 20, 6710 BA Ede, The Netherlands. Author Ena's present address: Tecnología y Bioquimica de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain. Address inquiries to Dr. E.C.H. van Beresteijn. |
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| Abstract: | 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. |
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| Keywords: | antigenicity whey protein fungal proteinases pepsin pancreatin |
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