Effect of Heat Treatment and Enzymatic Hydrolysis on Reduction in Allergenicity of Milk Proteins

Abstract

The allergy due to different fractions of milk protein was estimated by the level of milk specific Ig E blood sera of children suspected for milk allergy with a history of symptoms such as wheezing, diarrhoea or dermatitis. It was observed that among the milk proteins β - lactoglobulin of whey protein is the most potent allergen. Effect of heat treatment and enzymatic hydrolysis on reduction in β - lactoglobulin allergenicity was investigated by inhibition ELISA while heat treatment could reduce the allergenicity only to the extent of 12.5%, enzymatic hydrolysis could reduce the allergenicity significantly. The extent of hydrolysis as well as the enzyme used had significant role in reduction of milk protein allergenicity. The degree of hydrolysis corresponded well with the reduction of milk protein allergenicity. Though chymotrypsin was effective in hydrolyzing β - lactoglobulin, neutrase was more effective in reducing the allergenicity by 52% even at lower degree of hydrolysis. The combination of chymotrypsin and neutrase was found to be more useful in hydrolysis as well as reduction in allergenicity of the protein.