Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk

Cow milk (CM) allergy is one of the most common food allergies worldwide; the most abundant CM proteins, such as casein (CN), β‐lactoglobulin (β‐LG), and ɑ‐lactalbumin (ɑ‐LA), are all potentially allergenic. Reducing the antigenicity of CM continues to be a major challenge. However, previous studies...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Liang, Xiaona, Yang, Hui, Sun, Jing, Cheng, Jiao, Luo, Xue, Wang, Zongzhou, Yang, Mei, Bing Tao, Dong, Yue, Xiqing, Zheng, Yan
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2020
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Original Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7866585/
https://ncbi.nlm.nih.gov/pubmed/33598181
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2066
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