Immunogenicity and Allergenicity of Whey Protein Hydrolysates
Authors:
- J. AsselinJAJ. Asselin
- J. AmiotJAJ. Amiot
- S.F. GauthierSGS.F. Gauthier
- W. MouradWMW. Mourad
- J. HebertJHJ. Hebert
- 1 July 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (4) , 1208-1211
Abstract
Allergic reactions to cow's milk are common in children. The sera of allergic subjects have been found to contain specific IgE antibodies against several whey proteins such as α‐lactalbumin (α‐la) and β‐lactoglobulin (β‐lg). This work aims to study the effect of hydrolysis on the immunogenicity and the allergenicity of α‐la and β‐lg. Whey proteins were submitted to hydrolysis with immobilized α‐chymotrypsin. High performance liquid chromatography analysis showed a decrease of native whey proteins and the appearance of low molecular weight peptides. The immunogenicity of these hydrolysates was not modified, but their allergenicity, as assessed by RAST inhibition, was decreased. The results may have important clinical implications.Keywords
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