Technology of low allergenic milk with whey proteins hydrolysate
In recent years, there has been a steady increase in the number of various allergic diseases in children and adults. Clinical manifestations of allergic reactions can be observed almost from infancy, which is often associated with nutrition specificity. It is proved that one of the strongest milk allergens are the main whey fractions β-lactoglobulin and α-lactalbumin. One way to reduce allergies is to remove or completely replace whey proteins. Another way to reduce allergenicity is to use whey protein hydrolysates. In most cases, hydrolysates are obtained using cheap active proteolytic preparations. They usually have wide specificity, and the hydrolysates formed by them include short peptides with low allergenicity. Numerous biologically active peptides which have a positive effect on the organism are either lost or the possibility of their formation is reduced in such cases. A valuable source of such biologically active peptides is whey protein-precursors. Therefore, the purpose of the research is to develop a technology of low-allergenic milk with the preservation of natural biologically active peptides from whey proteins. The concentrate of natural casein was obtained in the result of the «milk-pectin-water» system dividing for creating a low-allergenic product. The fractional composition of the casein complex and milk whey proteins was analyzed by polyacrylamide gel electrophoresis. Whey protein concentrate was used as the substrate to obtain the hydrolysate. Proteolysis was performed with pancreatin at 37 °C and pH 7.9. The composition of the obtained hydrolysate was analyzed by gel filtration on Sephadex G-25. The peptides and polypeptides composition of hydrolysate was characterizated with the help of express electrophoresis. The technology of the proposed dairy product includes addition to a liquid concentrate of natural casein the whey protein hydrolysate obtained in physiological conditions. The results of electrophoretic and chromatographic researches indicate about the absence of main proteins allergens from milk whey in the product. This allows recommending it for the nutrition of people allergic to whey proteins.
Fox, P., Uniacke-Lowe, T., McSweeney, P., & O’Mahony, J. (2015). Dairy Chemistry and Biochemistry. New York: Springer, 584. doi: 10.1007/978-3-319-14892-2.
Iukalo, A.V., Datsyshyn, K.Ye., & Yukalo, V.G. (2013). Bioaktyvni peptydy proteiniv syrovatky moloka koriv (Bos taurus). Biotekhnolohiia Akta, 6, 49–61. doi: 10.15407/biotech6.05.049 (in Ukrainian).
Khramtsov, A.G. (2011). Fenomen molochnoy syvorotki. SPb.: Professiya (in Russian).
Kim, H., Ahn, S.-I., Jhoo, Jin-Woo, & Kim Gur-Yoo (2018). Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells. Korean J. Food Sci. An, 38(4), 780–793. doi: 10.5851/kosfa.2018.e16.
McSweeney, P.L.H., & Fox, P.F. (2013). Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition. New York: Springer Science+Business Media. doi: 10.1007/978-1-4614-4714-6.
Villa, C., Costa, J., Oliveira, M.B.P.P., & Mafra I. (2018). Bovine Milk Allergens: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, 17(1), 137–164. doi: 10.1111/1541-4337.12318.
Yukalo, V., Datsyshyn, K., & Storozh, L. (2019). Electrophoretic system for express analysis of whey protein fractions. Eastern-European Journal of Enterprise Technologies, 2(11(98)), 37–44. doi: 10.15587/1729-4061.2019.160186.
Yukalo, V.G., Storozh, L.A., Datsyshyn, K.Ye., & Krupa, O.M. (2018), Electrophoretic systems for the preparative fractionation of proteins-precursors of bioactive peptides from cow milk. Food science and technology, 12(2), 26–32. doi: 10.15673/fst.v12i2.932.
Abstract views: 6 PDF Downloads: 0