Abstract
Cow milk (CM) allergy has become a major health issue worldwide. However, studies of the immunoreactivity and nutritional qualities of CM following enzymatic hydrolysis are limited. We evaluated the immunoreactivity, protein pattern, free amino acid (FAA) composition, and nutritional qualities of CM after enzymatic hydrolysis. Decreased intensity of some major proteins, particularly, caseins (CNs), β-lactoglobulin (β-LG), and α-lactalbumin (ɑ-LA) were observed in enzymatically hydrolysed CM (HM). The IgE-binding and IgG-binding ability (CN, β-LG) in HM were significantly reduced (P < 0.05); the reduction rates of the IgE-binding and the IgG-binding ability (CN, β-LG) ranged from 44.24% to 50.07% and 57.89%–92.51%, respectively. CM showed a high protein content, whereas the protein contents of HM decreased markedly. Additionally, the contents of total FAAs in HM and the nutritional indices were significantly increased (P < 0.05), the FAAs scores of HM were higher than those of CM, and the nutritional score of CM obtained after Flavourzyme treatment was close to 1, which was remarkably higher than that of CM obtained after other enzyme treatments. These results can aid the development of CM products for infants and children with allergies and provide a theoretical foundation for future research in this field.
Published Version
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