Centre of Biological Engineering (CEB) , University of Minho , 4710-057 Braga , Portugal.
Institute of Experimental and Technological Biology (iBET) , Avenida da República, Quinta do Marquês, Estação Agronómica Nacional, Apartado 12 , 2781-901 Oeiras , Portugal.
J Agric Food Chem. 2018 Oct 31;66(43):11227-11233. doi: 10.1021/acs.jafc.8b03689. Epub 2018 Oct 19.
Milk proteins are being widely used in formulated foods as a result of their excellent technological, functional, and biological properties. However, the most representative proteins from casein and whey fractions are also recognized as major allergens and responsible for the prevalence of cow's milk protein allergy in childhood. Electroheating technologies based on thermal processing of food as a result of application of moderate electric fields, also known by ohmic heating (OH) or Joule effect, are establishing a solid foothold in the food industry. Currently, the influence of OH on allergenic aspects of milk proteins is under debate but still undisclosed. The occurrence of electrical effects on the protein structure and its function has already been reported; thus, the impact of OH over allergenicity should not be overlooked. On the basis of these recent findings, it is then relevant to speculate about the impact of this emergent technology on the potential allergenicity of milk proteins.
由于其出色的技术、功能和生物学特性，牛奶蛋白被广泛用于配方食品中。然而，乳清蛋白和酪蛋白这两种最具代表性的蛋白质也被认为是主要过敏原，是导致儿童牛奶蛋白过敏的罪魁祸首。基于应用中等电场对食品进行热处理的电热技术，也称为欧姆加热（OH）或焦耳效应，正在食品工业中站稳脚跟。目前，OH 对牛奶蛋白过敏方面的影响仍存在争议，但尚未公开。已经有报道称，电效应对蛋白质结构及其功能有影响；因此，不应忽视 OH 对致敏性的影响。基于这些最新发现，我们有理由推测这种新兴技术对牛奶蛋白潜在致敏性的影响。
