a Department of Food Science & Technology , Sari Agricultural Sciences and Natural Resources University (SANRU) , Sari , Iran.
b Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University , Melbourne , VIC , Australia.
Crit Rev Food Sci Nutr. 2019;59(1):159-172. doi: 10.1080/10408398.2017.1363156. Epub 2018 May 3.
Cow's milk-based infant formulas have a long tradition in infant nutrition, although some infants are unable to use them due to presence of several known allergens. Various processing methods have been identified capable of reducing cow's milk protein allergenicity including thermal and non-thermal methods and their combinations. Heat treatment and enzymatic hydrolysis have been in production of hypoallergenic infant formulas. However, modulation of allergenic epitopes depends on the extent of heat treatment applied, which consequently may also reduce a nutritional value of these proteins. In addition, enzymatic hydrolysis may not target allergenic epitopes thus allergenicity may persist; however released peptides may have detrimental impact on taste and functional properties of final products. Modulation of allergenicity of milk proteins appears to require a concerted effort to minimize detrimental effects as clinical studies conducted on commercial hypoallergenic formulas demonstrated persistence of allergic symptoms. This article covers traditional and novel processing methods and their impact on reduction of cow's milk allergenicity in milk-based infant formulas.
以牛奶为基础的婴儿配方奶粉在婴儿营养中有着悠久的传统，尽管由于存在几种已知的过敏原，有些婴儿无法使用它们。已经确定了各种能够降低牛奶蛋白致敏性的加工方法，包括热和非热方法及其组合。热处理和酶解已用于生产低致敏婴儿配方奶粉。然而，过敏原表位的调节取决于所应用的热处理程度，这可能会降低这些蛋白质的营养价值。此外，酶解可能不会针对过敏原表位，因此过敏原性可能仍然存在；然而，释放的肽可能会对最终产品的味道和功能特性产生不利影响。牛奶蛋白致敏性的调节似乎需要共同努力，以尽量减少不利影响，因为对商业低致敏配方奶粉进行的临床研究表明，过敏症状仍然存在。本文涵盖了传统和新型加工方法及其对降低牛奶基婴儿配方奶粉中牛奶过敏原性的影响。
