Lee Y H
Mead Johnson Research Center, Evansville, IN 47721.
J Pediatr. 1992 Nov;121(5 Pt 2):S47-50. doi: 10.1016/s0022-3476(05)81406-4.
All the major cow milk proteins in their native states are potential allergens in infants with milk allergy. Heat treatment can reduce the antigenicity of whey proteins considerably, but it has virtually no effect on the antigenicity of casein. Infants allergic to milk still react to heat-denatured whey proteins. Therefore heat denaturation alone cannot produce a formula with low allergenicity. Enzyme hydrolysis reduces the antigenicity and allergenicity of protein. Partial hydrolysis produces hydrolysate consisting mainly of large peptides, whereas extensive hydrolysis produces hydrolysate containing a mixture of large and small peptides and free amino acids. Enzyme hydrolysis often produces bitter peptides and destroys the physical functionality of protein. When hydrolysate formula is made, casein or whey protein hydrolysate is ultrafiltered to remove large residual peptides. Certain amino acids are fortified to provide a balanced amino acid profile. The final formulation must comply with the recommendations of the Codex Alimentarius Commission (FAO/WHO) and the U.S. Infant Formula Act to provide adequate infant nutrition. Protein hydrolysate-based formula can be improved by further reducing the residual allergenicity, increasing the small peptide content, and improving the taste.
所有天然状态下的主要牛奶蛋白对于牛奶过敏的婴儿来说都是潜在的过敏原。热处理可大幅降低乳清蛋白的抗原性，但对酪蛋白的抗原性几乎没有影响。对牛奶过敏的婴儿仍会对热变性的乳清蛋白产生反应。因此，仅靠热变性无法生产出低过敏性配方奶粉。酶水解可降低蛋白质的抗原性和致敏性。部分水解产生主要由大肽组成的水解产物，而深度水解则产生含有大小肽和游离氨基酸混合物的水解产物。酶水解常常会产生苦味肽并破坏蛋白质的物理功能。在制作水解配方奶粉时，酪蛋白或乳清蛋白水解产物会经过超滤以去除残留的大肽。添加某些氨基酸以提供平衡的氨基酸谱。最终配方必须符合食品法典委员会（粮农组织/世卫组织）和美国婴儿配方奶粉法案的建议，以提供充足的婴儿营养。基于蛋白水解物的配方奶粉可通过进一步降低残留致敏性、增加小肽含量和改善口感来加以改进。
