Non-thermal processing method for reducing sensitization of cow milk beta-lactoglobulin

Abstract

The invention provides a non-thermal processing method for reducing sensitization of cow milk beta-lactoglobulin. The method is characterized by comprising the following steps: (1) preparing an albumen solution, namely diluting beta-lactoglobulin into a uniform albumen solution of 1mg / ml with a 0.05M phosphate buffer solution with pH of 6.8; and (2) subpackaging the beta-lactoglobulin solution in the step (1) into sealed PE (polyethylene) pipes, and radiating by adopting a cobalt-60 radiation device with dosage of 10kGy. According to the method, the potential sensitization of the cow-milk beta-lactoglobulin can be effectively reduced, and special complicated pre-treatment is not needed; the outer package of a sample does not need special requirements and can be operated by using a conventional radiation and sterilization device; the sensitization of albumen can be reduced by radiation with low dosage which is the internationally permitted safety dosage, and the nutrition and sensing performance of protein can be maintained.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for reducing the sensitization of milk allergen β-lactoglobulin through non-thermal processing technology. Background technique [0002] β-lactoglobulin is one of the main allergens in milk. Because β-lactoglobulin has the characteristics of acid resistance and protease hydrolysis resistance, after the protein is digested by the human gastrointestinal tract, there will be some complete β-lactoglobulin or its peptides, which may easily cause allergic reactions in allergic people. Therefore, the use of various processing methods to reduce the allergenicity of β-lactoglobulin can ensure the safe consumption of allergic people. [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 ...

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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