Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

• Published in: Scientific reports 2021-09, Vol.11 (1), p.18623-18623, Article 18623
• Main Authors: Liang, Xiaona, Qian, Guanlin, Sun, Jing, Yang, Mei, Shi, Xinyang, Yang, Hui, Wu, Junrui, Wang, Zongzhou, Zheng, Yan, Yue, Xiqing
• Format: Article
• Language: English
• Subjects: 631/1647; 631/250; 639/166; 639/638; Allergens; Allergies; Amino acid composition; Amino acids; Amino Acids - analysis; Animals; Antigenicity; Asthma; Astringents; Bitterness; Casein; Color; Cow's milk; Dairy products; Enzymes; Food; Food quality; Humanities and Social Sciences; Hydrolysates; Hydrolysis; Laboratory animals; Lactalbumin; Milk; Milk - chemistry; Milk - metabolism; Milk Proteins - analysis; multidisciplinary; Nutrient content; Nutritive Value; Polyclonal antibodies; Protein composition; Proteins; Rheology; Science; Science (multidisciplinary); Shear stress; Sweetness; β-Lactoglobulin
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-021-98136-z

While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, and antigenicity of CM following enzymatic hydrolysis. The results showed that enzymatic hydrolysis increased the degree of hydrolysis, destroyed allergenic proteins, including casein, β-lactoglobulin, and ɑ-lactalbumin, and significantly increased the content of free amino acids and nutritional quality. In particular, the antigenicity of CM was significantly reduced from 44.05 to 86.55% ( P