Working Paper Article Version 1 This version is not peer-reviewed

Effects of Enzymatic Treatments on the Hydrolysis and Antigenicity Reduction of Natural Cow Milk

Version 1 : Received: 16 October 2020 / Approved: 19 October 2020 / Online: 19 October 2020 (11:04:35 CEST)

How to cite: Liang, X.; Yang, H.; Sun, J.; Cheng, J.; Luo, X.; Wang, Z.; Yang, M.; Tao, D.; Yue, X.; Zheng, Y. Effects of Enzymatic Treatments on the Hydrolysis and Antigenicity Reduction of Natural Cow Milk. Preprints 2020, 2020100371 Liang, X.; Yang, H.; Sun, J.; Cheng, J.; Luo, X.; Wang, Z.; Yang, M.; Tao, D.; Yue, X.; Zheng, Y. Effects of Enzymatic Treatments on the Hydrolysis and Antigenicity Reduction of Natural Cow Milk. Preprints 2020, 2020100371

Abstract

In this paper, the effects of different food-grade enzymes on the antigenicity of casein (CN), β- lactoglobulin (β-LG) and ɑ-lactalbumin (ɑ-LA) in natural cow milk were studied. The degree of hydrolysis (DH), SDS-PAGE and molecular mas (MW) distribution of cow milk (CM) hydrolysates was assessed. Additionally, the residual antigenicity of CM hydrolysates was evaluated by using ELISA and western blotting with anti-CN, anti-β-LG and anti-ɑ-LA rabbit polyclonal antibody. The results showed that Alcalase and Protamex hydrolysis could efficiently reduce the antigenicity of CN, β-LG, ɑ-LA, showed a higher DH and the loss of density of CM proteins, as indicated by SDS-PAGE. The increasing of the low MW (<3 kDa) in CM hydrolysates was also presented. It was also found that Protamex, Alcalase could be more efficiently hydrolyzed major allergenic of CM than other enzymes for the development of hypoallergenic cow milk. Our research will lay a theoretical foundation for the study of hypoallergenic cow milk.

Subject Areas

Cow milk; Enzymatic hydrolysis; Allergic protein; Antigenicity

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