ABSTRACT Whey protein components were hydrolyzed with Corolase 7092™ (peptidases from Aspergillus strains), pepsin and Corolase PP™ (a mixture of pancreatic enzymes), either individually or in combination, in trials to eliminate protein allergenicity. The hydrolysates were characterized by physico‐chemical and by immunological techniques using sera from patients allergic to milk proteins. Enzyme specificity rather than degree of hydrolysis or molecular mass distribution of hydrolysates determined the residual antigenicity of the whey proteins. Ultrafiltration was a prerequisite for obtaining hypoallergenic whey protein hydrolysates.
Journal of Food Science – Wiley
Published: Jan 1, 1995
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