A method for reducing the allergenic potential of bovine milk allergy protein

Abstract

The invention discloses a method for changing the potential sensitization of cow milk allergenic proteins, which comprises the following steps: (1) preparing a protein liquid: diluting beta-lactoglobulin into 0.4 mg / ml of a uniform protein solution by using a phosphate buffer (0.05 M, pH=6.8); (2) packaging and sealing the beta-lactoglobulin solution prepared in the step (1) into tinfoil bags, and carrying out high-pressure processing on the tinfoil bags at room temperature, wherein the pressure is set at 200MPa, and the processing time is 30min. The method disclosed by the invention takes an effect quickly and is easy to operate, and the purpose of changing potential sensitization can be achieved just by carrying out high-pressure processing on a separated and purified protein solution at a fixed pressure; required reagents are conventional reagents, and operations can be performed just by using a conventional static high-pressure sterilization device; the high-pressure processing at a relatively low pressure not only can reduce the sensitization of proteins, but also can maintain the sensory characteristics and nutritional value of proteins.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for reducing the potential allergenicity of bovine milk allergy protein β-lactoglobulin through non-thermal processing technology. Background technique [0002] β-lactoglobulin in bovine whey protein is one of the main allergens in bovine milk. Since β-lactoglobulin has the characteristics of acid resistance and protease hydrolysis resistance, after the protein is digested, some intact β-lactoglobulin or its peptides will remain in the human body, leading to allergic reactions. Therefore, it is of far-reaching significance to reduce the allergenicity of β-lactoglobulin by various processing methods. [0003] Food allergens do not produce allergic reactions through complete protein molecules, and the immunological material basis of these food allergic reactions is the allergen epitope. Epitopes include linear epitopes and conformational epitopes, which are the s...

AI Technical Summary

Problems solved by technology

However, these technologies have certain limitations: β-lactoglobulin is mainly composed of conformational epitopes, and it is difficult to greatly change the conformational epitopes through sequence changes; and β-lactoglobulin is resistant to enzymolysis, which leads to The effect of enzyme modification is not good, and the intermediate products produced during the glycosylation process will cause people to consider food safety

However, heat processing can also cause the loss of some nutrients in milk

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