Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

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 antigen...

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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
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description 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  
doi_str_mv 10.1038/s41598-021-98136-z
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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
title Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk
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