https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1214&context=foodsciefacpub

Food processing and allergenicity

Food protein functionality: A comprehensive approach

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Cow milk allergy is one of the most common food allergies in early childhood and often persists through adult life, forcing an individual to a complete elimination diet. Milk proteins are present in uncounted food products, such as cheese, yogurt, or bakery item, exposing allergic persons to a constant threat. Many efforts have been made to overcome this global problem and to improve the life quality of allergic individuals. First, proper and reliable food labeling is fundamental for consumers, but the verification of its compliance is also needed, which should rely on accurate and sensitive analytical methods to detect milk allergens in processed foods. At the same time, strategies to reduce milk allergenicity, such as immunotherapy or the use of food processing techniques to modify allergen structure, have to be extensively studied. Recent research findings on the applicability of food processing, such as heat treatment, fermentation, or high pressure, have revealed great potential in reducing milk allergenicity. In this review, significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy. Molecular characterization of cow milk allergens and cross-reactivity with other nonbovine milk species are described, as well as the effects of processing, food matrix, and digestibility on milk allergenicity. Additionally, analytical methods for the detection of milk allergens in food are described, from immunoassays and mass spectrometry methods for protein analysis to real-time polymerase chain reaction for DNA analysis.

Bovine Milk Allergens: A Comprehensive Review

Milk processing technologies for the control of cow’s milk protein allergens are reviewed in this paper. Cow’s milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow’s milk have been found to be β-lactoglobulin, α-lactalbumin and caseins. Strategies for destroying or modifying these allergens to eliminate milk allergy are being sought by scientists all over the world. In this paper, the main processing technologies used to prevent and eliminate cow’s milk allergy are presented and discussed, including heat treatment, glycation reaction, high pressure, enzymatic hydrolysis and lactic acid fermentation. Additionally, how regulating and optimizing the processing conditions can help reduce cow’s milk protein allergenicity is being investigated. These strategies should provide valuable support for the development of hypoallergenic milk products in the future.

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Milk processing as a tool to reduce cow's milk allergenicity: a mini-review

BACKGROUND: Maillard reaction can modify functional properties of proteins. Bovine α-lactalbumin (α-LA) is often supplemented to the new generation of infant formulae, but it is considered to be a main allergen. However, there is little information on the effect of Maillard reaction on α-LA antigenicity. The objective of this study was to investigate the influence of Maillard reaction on the antigenicity of α-LA in conjugates of whey protein isolate (WPI) with glucose under different conditions of protein/sugar weight ratio (0.17–7.83), temperature (40–60 °C) and time (24–120 h) using response surface methodology.



RESULTS: Conjugation of WPI with glucose markedly reduced the antigenicity of α-LA. This reduction in antigenicity could be controlled by regulating the three independent variables weight ratio, temperature and time. A model of optimal reaction conditions for lower antigenicity of α-LA was established. According to the model, the minimum antigenicity of α-LA was achieved at 52.8 °C, 78 h and 5.96:1 WPI/glucose weight ratio. WPI/glucose weight ratio had the greatest effect on the antigenicity of α-LA, while reaction temperature influenced α-LA antigenicity to a lesser extent.



CONCLUSION: Well-controlled Maillard reaction between WPI and glucose is an efficient method to reduce α-LA antigencity. Copyright © 2009 Society of Chemical Industry

Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

Whey proteins are widely used as food material, but their functional properties are affected by processing conditions, in which Maillard reaction commonly occurs. The objective of this study was to investigate the effects of reaction conditions (saccharide rate (SR), setting time and setting temperature) on the functional properties of conjugates of whey protein isolates (WPI) - chitosan oligosaccharide (COS), which were produced by Maillard reaction. Response surface methodology (RSM) was used in this study, models for solubility, heat stability (HS), emulsifying activity (EA) and emulsifying stability (ES) of WPI-COS were established. Results indicated that the solubility of WPI-COS was 98.8 % at 29.8 % SR, 17.4 h, 46.7 °C; the heat stability of WPI-COS was 92.95 % at 27.2 % SR, 18.1 h, 48.7 °C; the EA of WPI-COS was 1.87 at 25.3 % SR, 20.0 h, 46.1 °C; the ES of WPI-COS was 13.28 min at 32.5 % SR, 12.0 h, 35.0 °C and setting temperature was the major factor affecting EA and ES while SR was the major factor affecting solubility and heat stability. Conditions were optimized for the preparation of WPI-COS to obtain improved functional properties.

Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates

The high content of hydrogenated pyridinic-N in SnO2/NGO activates the selective adsorption and catalyzes the gas sensing reaction, making the material exhibit ultra-high sensitivity to formaldehyde.

High content of hydrogenated pyridinic-N in a SnO2/NGO heterogeneous material as an ultra-high sensitivity formaldehyde sensor

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Papers

Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates

High content of hydrogenated pyridinic-N in a SnO2/NGO heterogeneous material as an ultra-high sensitivity formaldehyde sensor