Preparation method of non-enzymatic hypoallergenic casein for inhibiting antigen immune presentation

Abstract

The invention discloses a hypoallergenic treatment method for chemically modifying casein in milk so as to inhibit the immune presentation process of the casein and reduce the sensitization of the casein. A preparation method comprises the following steps: centrifugally degreasing fresh milk, removing fat-soluble and water-soluble impurities by using absolute ethyl alcohol and ultrapure water, dialyzing with the ultrapure water, and performing freeze-drying; dissolving casein solid obtained by freeze-drying into a maltoheptaose solution containing 1mM of NaHCO3 and 5mM of beta-mercaptoethanol,performing freeze-drying, then putting into a saturated Mg (NO3)2 solution, and performing steps of incubating, dialyzing, and freeze-drying so as to obtain the hypoallergenic casein. The method is low in cost and simple to operate, does not destroy the sensory properties and nutritional quality of the casein, and has the characteristic of remarkably reducing the allergenicity of the casein.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a method for preparing non-enzymatic hypoallergenic casein that inhibits antigen immune presentation. Background technique [0002] Food allergy is the most common health problem in humans. As one of the eight major allergens, milk is the first and most common food allergen that infants are exposed to early. Milk contains about 3%-3.5% protein, based on their solubility at different pH, can be divided into: casein and casein, CN) and whey protein (whey protein). The isoelectric point of casein is pH 4.6, and it is mainly composed of four proteins: αs1-CN, αs2-CN, β-CN and κ-CN, and the respective ratios are 4:1:4:1. [0003] Casein accounts for 80% of milk protein and is the most important allergen in milk. It has long been known that altering the structure of allergenic proteins can reduce their allergenicity. At present, the common methods in the food industry to red...

AI Technical Summary

Problems solved by technology

However, these hydrolysates usually have poor taste, slightly bitter taste, low emulsifying ability, and high production cost, so their application in infant formula is limited

[0004] Some scholars have used methods such as Maillard reaction to modify allergic protein epitopes to reduce allergies, but the general Maillard reaction cannot be controlled. In addition to the formation of end products, many other substances will be formed, which will affect glycosylation Modification success rate, poor result stability

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