A desensitizing bovine milk peptide, its preparation method and application

Abstract

This invention discloses a desensitized milk peptide, its preparation method, and its application, relating to the food processing field. The preparation method provided by this invention includes: (1) removing the upper layer of fat from fresh milk; (2) circulating treatment under dynamic high-pressure microjet pressure; (3) adding mixed proteases for enzymatic hydrolysis; (4) adding mulberry polyphenols and using pulsed electric field combined with glycosylation modification to obtain a desensitized milk peptide solution; (6) adding sweeteners, stabilizers, and emulsifiers, mixing with the desensitized milk peptide solution, and then homogenizing in two stages to obtain a homogenized desensitized milk peptide solution; the obtained milk peptide solution can be sterilized and aseptically filled to obtain a desensitized milk peptide beverage. This invention hydrolyzes milk protein into polypeptides through enzymatic hydrolysis and pulsed electric field combined with glycosylation modification of whole milk, and then performs desensitization treatment, significantly reducing the allergenicity of milk, thereby ultimately producing a desensitized milk peptide beverage rich in milk peptides.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a desensitized bovine milk peptide, its preparation method, and its application. Background Technology

[0002] Food allergies, also known as food allergies, digestive system allergies, or allergic gastroenteritis, are IgE-mediated and non-IgE-mediated immune responses triggered by the ingestion of certain foods or food additives, leading to allergic reactions within the digestive system or throughout the body. Epidemiological studies indicate that milk allergy is the most common allergic reaction in the population, especially in children.

[0003] Milk contains a variety of proteins, fats, carbohydrates, vitamins, and minerals (calcium, magnesium, phosphorus, selenium, etc.), making it a nutritious, functional, and easily digestible food. However, although it is rich in nutrients and suitable for most people, it is off-limits for people with milk allergies or lactose intolerance.

[0004] Proteins in cow's milk are the main cause of allergies. There are more than 20 proteins in cow's milk that can cause allergic reactions, among which the most important allergens are casein, α-lactalbumin and β-lactoglobulin.

[0005] Currently, there are very few fresh milk or dairy drinks suitable for people with milk allergies. There are three main methods for protein desensitization or desensitization: (1) physical methods, including thermal processing (convection heating, conduction heating, pulsed electric field, subcritical water treatment, etc.) and non-thermal processing (irradiation, static high pressure treatment, etc.); (2) chemical methods, including the addition of exogenous active ingredients (polyphenols, flavonoids) and the interaction between food nutrients (glycosylation, phosphorylation, etc.); (3) biological methods, including genetic engineering, biological enzymatic hydrolysis, microbial fermentation, etc.

[0006] Currently, physical methods can damage milk quality, leading to decreased pH, protein denaturation, and vitamin loss. Chemical methods suffer from limitations such as their simplistic approach, loss of valuable nutrients, and adverse reactions like melanin browning. Biological methods cannot completely eliminate milk allergies and inevitably produce bitter peptides that severely affect the flavor of dairy products. While each desensitization technique and method has its drawbacks, they appear to have synergistic effects. For example, combining physical pretreatment with glycosylation or enzymatic hydrolysis with fermentation is more effective than using a single desensitization technique.

[0007] Developing desensitized milk and milk beverages can significantly reduce allergic reactions in allergy sufferers and enrich their nutritional sources, which has great social significance, market prospects and economic value. Summary of the Invention

[0008] The present invention aims to provide a desensitizing bovine milk peptide, its preparation method and application, to improve the problems existing in the physical, chemical and biological methods of the prior art, and to provide a composite method to effectively reduce the sensitization rate of bovine milk.

[0009] On one hand, the present invention provides a method for preparing desensitized bovine milk peptides, comprising the following steps:

[0010] S1. Skim milk is obtained by removing fat from fresh milk.

[0011] S2. The skim milk is circulated under dynamic high-pressure microfluidic treatment, and the treated sample is collected.

[0012] S3. The sample collected in step S2 is enzymatically hydrolyzed using a mixed enzyme to inactivate the enzyme and obtain a bovine milk peptide solution; the enzymatic hydrolysis includes papain and alkaline protease.

[0013] S4. Mulberry polyphenols are added to the milk peptide solution obtained in step S3, and mixed sugars are added after stirring to perform glycosylation modification. After the modification is completed, a desensitized milk peptide solution is obtained.

[0014] S5. After mixing the food additives, inject them into the desensitized milk peptide solution obtained in step S4, mix them evenly, and then perform homogenization to obtain a homogenized desensitized milk peptide solution; the homogenization process includes a two-stage homogenization method.

[0015] Optionally, step S1 includes the following steps:

[0016] Take fresh milk and centrifuge it at 3-5℃, 3500-4000r / min for 20-25min. After centrifugation, remove the upper layer of fat to obtain skim milk.

[0017] Optionally, the conditions in step S2 are: dynamic high-pressure microjet pressure 100-160MPa, cyclic treatment 2-3 times.

[0018] Optionally, in step S3, the volume ratio of papain to alkaline protease in the mixed enzyme is 1:(2-3); the volume ratio of the added mixed enzyme to the collected sample is (0.5-0.6)g:100mL.

[0019] Optionally, in step S4, the volume ratio of mulberry polyphenols added to milk peptide solution is (0.4-0.6) mg: 100 mL.

[0020] Optionally, the mixed sugar in step S4 includes chitosan oligosaccharide, galactooligosaccharide, and alginate oligosaccharide in a mass ratio of (1-2):(1-2):(1-2).

[0021] Optionally, the glycosylation modification conditions in step S4 are: an electric field strength of 10-25 kV / cm and a pulsed electric field treatment for 90-100 μs.

[0022] Optionally, the food additives in step S5 include 5%-7% sweetener; 0.15%-0.16% compound stabilizer; and 0.15%-0.16% compound emulsifier.

[0023] The sweeteners include white sugar and steviol glycosides;

[0024] The composite stabilizer includes xanthan gum, carrageenan, and sodium carboxymethyl cellulose.

[0025] The composite emulsifier includes glyceryl monostearate, sodium caseinate, and sucrose fatty acid ester.

[0026] Optionally, the conditions for the two-stage homogenization method in step S5 are: temperature at 60-65℃, first-stage homogenization pressure at 15-25MPa, and second-stage homogenization pressure at 35-45MPa.

[0027] Secondly, the present invention provides a desensitizing bovine milk peptide.

[0028] Thirdly, the present invention provides an application of desensitized milk peptide in food.

[0029] The beneficial effects of this invention include:

[0030] (1) The desensitized milk peptide provided by the present invention is a processed skim milk with a fat content of about 1%, which is easy to preserve, not easily oxidized, and easy to digest, making it suitable for people with weak digestive ability to consume.

[0031] (2) The method for preparing desensitized milk peptides provided by the present invention adopts dynamic high-pressure microfluidic technology, which can reduce the protein particle size and reduce the particle size distribution range in milk, thereby exposing more enzymatic hydrolysis and glycosylation sites and improving the degree of subsequent protein enzymatic hydrolysis and glycosylation reaction.

[0032] (3) The method for preparing desensitized milk peptides provided by the present invention adds mulberry polyphenols before glycosylation, which can work synergistically with the pulsed electric field to inhibit the generation of AGEs at the end of the glycosylation reaction; at the same time, mulberry polyphenols have bioactive effects such as anti-oxidation, anti-inflammation, anti-tumor and hypoglycemia.

[0033] (4) The method for preparing desensitized milk peptides provided by the present invention can reduce the sensitization of sensitizing proteins through pulsed electric field and glycosylation modification. At the same time, the pulsed electric field accelerates the decomposition of proteins in milk, promotes the unfolding of protein structure, exposes the antigenic epitopes inside, and combines the coverage of allergic epitopes by glycosylation modification, thereby significantly reducing their sensitization. Moreover, it can be carried out under low temperature conditions, reducing the damage of heat treatment to the physicochemical properties of raw materials, reducing the formation of glycosylation end products, and effectively improving the emulsifying properties, thermal stability, and antioxidant properties of proteins.

[0034] (5) The method for preparing desensitized bovine milk peptides provided by the present invention uses a mixed enzyme during enzymatic hydrolysis. Papain cleaves arginine, lysine, phenylalanine residues, etc., to reduce the antigenicity of casein and has a better casein hydrolysis effect; the alkaline protease cleavage site includes the carboxyl group of hydrophobic amino acids, which can reduce the antigenicity of whey protein.

[0035] (6) The preparation method of the desensitized milk peptide provided by the present invention includes oligosaccharides. Chitosan oligosaccharides are easily absorbed by the body in the gastric juice environment, can regulate blood pressure and blood lipids, and improve the intestinal microbial environment, and have a promoting effect on the growth of bifidobacteria. Galacto-oligosaccharides are oligosaccharides that exist in breast milk. They have good stability and can promote the proliferation of bifidobacteria and lactic acid bacteria. Brown algae oligosaccharides can significantly reduce the content of lipid peroxides and increase the activity of peroxidase and superoxide dismutase, and have the effect of scavenging excessive free radicals and resisting lipid peroxidation. The combined use of the three oligosaccharides can significantly reduce the ability of the body to induce an immune response by binding with the allergenic proteins in milk. Detailed Implementation

[0036] The present invention will be further illustrated by the following embodiments.

[0037] On one hand, embodiments of the present invention provide a method for preparing desensitized bovine milk peptides, comprising the following steps:

[0038] S1. Skim milk is obtained by removing fat from fresh milk.

[0039] S2. The skim milk is circulated under dynamic high-pressure microfluidic treatment, and the treated sample is collected.

[0040] S3. The sample collected in step S2 is enzymatically hydrolyzed using a mixed enzyme to inactivate the enzyme and obtain a bovine milk peptide solution; the enzymatic hydrolysis includes papain and alkaline protease.

[0041] S4. Mulberry polyphenols are added to the milk peptide solution obtained in step S3, and mixed sugars are added after stirring to perform glycosylation modification. After the modification is completed, a desensitized milk peptide solution is obtained.

[0042] S5. After mixing the food additives, inject them into the desensitized milk peptide solution obtained in step S4, mix them evenly, and then perform homogenization to obtain a homogenized desensitized milk peptide solution; the homogenization process includes a two-stage homogenization method.

[0043] In some embodiments, step S1 includes the following steps:

[0044] Take fresh milk and centrifuge it at 3-5℃, 3500-4000r / min for 20-25min. After centrifugation, remove the upper layer of fat to obtain skim milk.

[0045] In some embodiments, the conditions in step S2 are: dynamic high-pressure microjet pressure 100-160MPa, cyclic treatment 2-3 times.

[0046] In some embodiments, the volume ratio of papain and alkaline protease in the mixed enzyme in step S3 is 1:(2-3); the volume ratio of the added mixed enzyme to the collected sample is (0.5-0.6)g:100mL.

[0047] In some embodiments, the volume ratio of mulberry polyphenols added in step S4 to milk peptide solution is (0.4-0.6) mg: 100 mL.

[0048] In some embodiments, the mixed sugars in step S4 include oligochitosan, galactooligosaccharide, and alginate oligosaccharide in a mass ratio of (1-2):(1-2):(1-2).

[0049] In some embodiments, the glycosylation modification conditions in step S4 are: pulsed electric field treatment for 90-100 μs with an electric field strength of 10-25 kV / cm.

[0050] In some embodiments, the food additives in step S5 include 5%-7% sweetener; 0.15%-0.16% compound stabilizer; and 0.15%-0.16% compound emulsifier.

[0051] The sweeteners include white sugar and steviol glycosides;

[0052] The composite stabilizer includes xanthan gum, carrageenan, and sodium carboxymethyl cellulose.

[0053] The composite emulsifier includes glyceryl monostearate, sodium caseinate, and sucrose fatty acid ester.

[0054] In some embodiments, the conditions for the two-stage homogenization method in step S5 are: temperature at 60-65°C, first-stage homogenization pressure at 15-25 MPa, and second-stage homogenization pressure at 35-45 MPa.

[0055] Secondly, embodiments of the present invention provide a desensitizing bovine milk peptide.

[0056] Thirdly, embodiments of the present invention provide an application of desensitized milk peptide in food.

[0057] Example 1

[0058] Example 1 of this invention provides a method for preparing skim milk peptides, comprising the following steps:

[0059] S1. Centrifuge fresh milk at 4℃, 3500r / min for 25min. After centrifugation, remove the upper layer of fat to obtain skim milk.

[0060] S2. The skim milk obtained in step S1 is circulated three times under dynamic high pressure micro-jet pressure of 120MPa, and the samples are collected and stored at 4℃.

[0061] Under natural conditions of S3 and pH=6.6, a mixed enzyme was added to the sample collected in step S2, and the mixture was hydrolyzed at 52℃ for 2.5h. The volume ratio of the added mixed enzyme to the collected sample was 0.6%, and the volume ratio of papain to alkaline protease in the mixed enzyme was 1:3. The solution after hydrolysis was heated to 90℃ and maintained for 15min to inactivate the protease, thereby terminating the hydrolysis reaction. After inactivation, a bovine milk peptide solution was obtained.

[0062] S4. Add 0.5% mulberry polyphenols to the milk peptide solution obtained in step S3, stir for 10 min, add mixed oligosaccharides, stir for 15 min, take the mixture, treat it with a pulsed electric field at 25 Kv / cm for 90 μs, and after the reaction is completed, put it in an ice bath to cool it quickly to obtain a desensitized milk peptide solution and store it at 4℃.

[0063] The mass ratio of the mixed oligosaccharide to the volume ratio of the milk peptide solution is 2g:100mL; the mixed oligosaccharide includes chitosan oligosaccharide, galactooligosaccharide, and alginate oligosaccharide in a mass ratio of 2:2:1.

[0064] S5. After mixing the sweetener, stabilizer, and emulsifier evenly in the mixing tank, pour the mixture into the desensitized milk peptide solution and mix using a high-speed mixer at 5000 r / min. Then, perform a two-stage homogenization process at 60°C, with the first stage homogenization pressure at 15 MPa and the second stage homogenization pressure at 35 MPa. After homogenization, a homogenized desensitized milk peptide solution is obtained.

[0065] The ratio of the added sweetener to the volume of the desensitized milk peptide solution is 6g:100mL; the mass ratio of white sugar to steviol glycosides is 5:1.

[0066] The ratio of the mass of the added composite stabilizer to the volume of the desensitized milk peptide solution is 0.16 mg: 100 mL; the mass ratio of xanthan gum, carrageenan, and sodium carboxymethyl cellulose is 7:5:4.

[0067] The mass ratio of the compound emulsifier to the volume of the desensitized milk peptide was 0.15 mg: 100 mL; the mass ratio of glyceryl monostearate, sodium caseinate, and sucrose fatty acid ester was 8: 4: 3.

[0068] Example 2

[0069] Example 2 of this invention provides a method for preparing desensitized bovine milk peptides, which differs from Example 1 in that:

[0070] In step S1, the centrifugation is performed at 4000 r / min for 20 min.

[0071] In step S2, the dynamic high-pressure microjet treatment is performed at 140 MPa, and the cycle is repeated twice.

[0072] In step S3, the ratio of the amount of mixed enzyme added to the volume of the collected sample is 0.5%, and the enzyme is digested at 50°C for 3 hours.

[0073] In step S4, the amount of mulberry polyphenol added is 0.6%, the ratio of oligochitosan:galactooligosaccharide:alginate oligosaccharide is 1:2:2, and the pulsed electric field treatment conditions are an electric field strength of 15kV / cm and a treatment time of 100μs.

[0074] In step S5, the speed of the high-speed mixer is 6000 r / min, the homogenization pressure in the first stage is 25 MPa, and in the second stage it is 45 MPa. The amount of sweetener added is 5 mg: 100 mL, the ratio of white sugar to steviol glycosides is 2:3, the mass ratio of xanthan gum, carrageenan, and sodium carboxymethyl cellulose is 6:5:5, and the mass ratio of glyceryl monostearate, sodium caseinate, and sucrose fatty acid ester is 7:5:3; other conditions and steps remain the same.

[0075] Example 3

[0076] Example 3 of this invention provides a method for preparing desensitized bovine milk peptides, which differs from Example 1 in that:

[0077] In step S1, the centrifugation is performed at 4000 r / min for 25 min.

[0078] In step S2, the dynamic high-pressure microjet treatment is performed at 160 MPa, and the cycle is repeated 3 times.

[0079] In step S3, the ratio of papain to alkaline protease in the mixed enzyme is 1:3, and the enzymatic hydrolysis conditions are 55℃ for 2 hours.

[0080] In step S4, the amount of mulberry polyphenol added was 0.4%, the ratio of oligochitosan:galactooligosaccharide:alginate oligosaccharide was 2:1:2, and the pulsed electric field treatment conditions were an electric field strength of 20kV / cm and a treatment time of 90μs.

[0081] In step S5, the homogenization pressure in the first stage is 20 MPa, and in the second stage it is 40 MPa. The amount of sweetener added is 7 mg:100 mL, the ratio of white sugar to steviol glycosides is 5:2, the mass ratio of xanthan gum, carrageenan, and sodium carboxymethyl cellulose is 6:6:4, and the mass ratio of glyceryl monostearate, sodium caseinate, and sucrose fatty acid ester is 5:6:4. All other conditions and steps remain the same.

[0082] Example 4

[0083] Example 4 of this invention provides an application of desensitized milk peptide in the preparation of desensitized milk peptide beverages, comprising the following steps:

[0084] The sterilized milk peptide beverage is prepared by sterilizing at 135-139℃ for 2-4 seconds using ultra-high temperature (UHT) sterilization.

[0085] Sterilized milk peptide beverages are injected into aseptic packaging bottles using a filling machine to obtain desensitized milk peptide beverages.

[0086] Comparative Example 1

[0087] Comparative Example 1 of the present invention provides an untreated bovine milk peptide, comprising the following steps:

[0088] S1. Fresh milk is centrifuged at 4°C and 3500r / min for 25min. After centrifugation, the upper layer of fat is removed to obtain skim milk.

[0089] Under natural conditions of S2 and pH=6.6, a mixed enzyme was added to the skim milk obtained in step S1, and the mixture was hydrolyzed at 52°C for 2.5 h. The ratio of the amount of mixed enzyme added to the volume of the collected sample was 0.6%, and the volume ratio of papain to alkaline protease in the mixed enzyme was 1:3. The solution after hydrolysis was heated to 90°C and maintained for 15 min to inactivate the protease, thereby terminating the hydrolysis reaction. After inactivation, a bovine milk peptide solution was obtained.

[0090] Comparative Example 2

[0091] Comparative Example 2 of this invention provides a method for preparing desensitized bovine milk peptides. The difference between this method and Example 1 is that the dynamic high-pressure microfluidic treatment in step S2 is not performed, while other conditions and steps remain the same.

[0092] Comparative Example 3

[0093] Comparative Example 3 of the present invention provides a method for preparing desensitized bovine milk peptides. The difference from Example 1 is that the pulsed electric field treatment in step S4 is not performed, while other conditions and steps remain the same.

[0094] Comparative Example 4

[0095] Comparative Example 3 of the present invention provides a method for preparing desensitized milk peptides. The difference from Example 1 is that mixed oligosaccharides are not added in step S4, while other conditions and steps remain the same.

[0096] Property testing

[0097] The IgE binding capacity of the desensitized bovine milk peptides prepared in the examples and comparative examples was determined by indirect ELISA:

[0098] The concentration of the bovine milk peptide solution was diluted to 10 μg / mL using CBS.

[0099] Add 100 μL of bovine milk peptide solution to each well of the microplate and coat at 37°C for 1 h.

[0100] After coating, wash the microplate 3-5 times with PBST solution, pat dry, add 1% fish gelatin solution, 250 μL per well, and block at 37℃ for 1 h.

[0101] After blocking, wash the microplate 3-5 times with PBST solution, pat dry, add 100 μL of human serum (1:30, diluted with PBST solution), and incubate at 37°C for 2 hours.

[0102] After incubation, wash the microplate 3-5 times with PBST solution, pat dry, add goat anti-human HRP (1:200, diluted with PBST solution), and incubate at 37°C for 1 hour.

[0103] After incubation, wash the ELISA plate 3-5 times with PBST solution, pat dry, add 100 μL of chromogenic solution, incubate at 37°C for 15 min, then add 50 μL of stop solution to terminate the reaction. OD values ​​are measured at 450 nm using an ELISA reader; OD values ​​obtained in the examples and other comparative examples... 450 The value is denoted as A. 450 ;

[0104] The sensitization reduction rate is calculated using the OD value, using the following formula:

[0105] Allergenicity reduction rate = (A 对比例1 -A 450 ) / A 对比例1 ×100%;

[0106] The results are shown in Table 1.

[0107] Table 1. Examples and Comparative Examples A 450 Value and allergenicity reduction rate

[0108] Grouping <![CDATA[A 450 ]]> sensitization reduction rate Comparative Example 1 1.037 / Example 1 0.289 72.13％ Example 2 0.354 65.86％ Example 3 0.316 69.53％ Comparative Example 2 0.738 28.83％ Comparative Example 3 0.712 31.34％ Comparative Example 4 0.822 20.73％

[0109] Referring to Table 1, in Comparative Example 2, the absence of dynamic high-pressure microfluidic treatment may prevent the exposure of enzymatic hydrolysis sites, affecting the degree of protein hydrolysis and thus the rate of reduction in sensitization. In Comparative Example 3, the absence of pulsed electric field treatment makes it difficult for amino groups in the protein molecules to be exposed on the protein molecule surface, making it difficult for glycosyl groups to covalently bind with amino groups, reducing the degree of glycosylation, and affecting the subsequent degree of glycosylation, thereby affecting the rate of reduction in sensitization. In Comparative Example 4, the absence of mixed oligosaccharides and glycosylation reaction, and the lack of masking of sensitizing epitopes, affects the rate of reduction in sensitization and may also affect the emulsifying properties, thermal stability, and antioxidant properties of the protein. Therefore, the composite desensitization method provided by this invention can effectively reduce the protein sensitization rate and improve nutritional value.

[0110] While embodiments of the present invention have been described in detail above, it will be apparent to those skilled in the art that various modifications and variations can be made to these embodiments. However, it should be understood that such modifications and variations fall within the scope and spirit of the invention as set forth in the claims. Furthermore, the invention described herein may have other embodiments and can be implemented or carried out in various ways.

Claims

1. A method for preparing desensitized bovine milk peptides, characterized in that, Includes the following steps: S1. Skim milk is obtained by removing fat from fresh milk. S2. The skim milk is circulated under dynamic high-pressure microfluidic flow and the processed sample is collected; the dynamic high-pressure microfluidic flow pressure is 100-160 MPa. S3. The sample collected in step S2 is enzymatically hydrolyzed using a mixed enzyme to inactivate the enzyme and obtain a milk peptide solution; the mixed enzyme includes papain and alkaline protease in a volume ratio of 1:(2-3); the amount of the mixed enzyme added and the mixing ratio of the collected sample are (0.5-0.6) g:100 mL. S4. Mulberry polyphenols are added to the milk peptide solution obtained in step S3. After stirring, mixed sugars are added and the solution is treated with a pulsed electric field with an electric field strength of 10-25kV / cm for 90-100μs for glycosylation modification. After modification, a desensitized milk peptide solution is obtained. The mixed sugars include chitosan oligosaccharide, galactooligosaccharide oligosaccharide and alginate oligosaccharide in a mass ratio of (1-2):(1-2):(1-2). S5. After mixing the food additives, inject them into the desensitized milk peptide solution obtained in step S4, mix them evenly, and then perform homogenization to obtain a homogenized desensitized milk peptide solution; the homogenization process includes a two-stage homogenization method.

2. The method according to claim 1, characterized in that, Step S1 includes the following steps: Take fresh milk and centrifuge it at 3-5 ℃, 3500-4000 r / min for 20-25 min. After centrifugation, remove the upper layer of fat to obtain skim milk.

3. The method according to claim 1, characterized in that, The condition in step S2 is: repeat the process 2-3 times.

4. The method according to claim 1, characterized in that, In step S4, the volume ratio of mulberry polyphenols added to milk peptide solution is (0.4-0.6) mg: 100 mL.

5. The method according to claim 1, characterized in that, The food additives in step S5 include 5%-7% sweetener; 0.15%-0.16% compound stabilizer; and 0.15%-0.16% compound emulsifier. The sweeteners include white sugar and steviol glycosides; The composite stabilizer includes xanthan gum, carrageenan, and sodium carboxymethyl cellulose. The composite emulsifier includes glyceryl monostearate, sodium caseinate, and sucrose fatty acid ester.

6. The method according to claim 1, characterized in that, The conditions for the two-stage homogenization method described in step S5 are: temperature at 60-65 ℃, first-stage homogenization pressure at 15-25 MPa, and second-stage homogenization pressure at 35-45 MPa.

7. The desensitized milk peptide prepared by the method as described in claim 1.

8. The application of the desensitized milk peptide as described in claim 7 in food.