Ambrosi Vanina Andrea, Guidi Silvina Mabel, Primrose Debora Marina, Gonzalez Claudia Beatriz, Polenta Gustavo Alberto
Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina.
Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina.
Foods. 2023 Sep 7;12(18):3361. doi: 10.3390/foods12183361.
Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the allergenic potential is required to guarantee their safe use for this purpose. In the present paper, thermal treatments, high hydrostatic pressure (HHP), and enzymatic hydrolysis (EH) were assessed to decrease the antigenicity of whey protein solutions (WPC). For monitoring purposes, a competitive ELISA method, able to detect the major and most allergenic whey protein β-lactoglobulin (BLG), was developed as a first step to evaluate the efficiency of the processes. Results showed that EH together with HHP was the most effective combination to reduce WPC antigenicity. The evaluation method proved useful to monitor the processes and to be employed in the quality control of the final product, to guarantee the efficiency, and in protein antigenicity reduction.
乳清是一种副产品，是一种廉价且营养价值高的蛋白质来源，常用于改善食品质量。当用作生产低敏婴儿配方奶粉（HIF）的原料时，需要一个能够降低过敏潜力的加工步骤，以确保其在此用途上的安全使用。在本文中，评估了热处理、高静水压（HHP）和酶水解（EH）以降低乳清蛋白溶液（WPC）的抗原性。为了进行监测，第一步开发了一种竞争性ELISA方法，该方法能够检测主要且最具致敏性的乳清蛋白β-乳球蛋白（BLG），以评估这些工艺的效率。结果表明，EH与HHP结合是降低WPC抗原性最有效的组合。该评估方法被证明有助于监测工艺过程，并用于最终产品的质量控制，以确保效率以及降低蛋白质抗原性。
