Preparation and Sensitization Evaluation of Low-Sensitizing Double Protein from Cow Milk and Egg Yolk

This study investigated the efficacy of enzymatic hydrolysis in attenuating the allergenicity of a binary protein system comprising whole egg yolk protein and whole milk protein. Using the degree of hydrolysis and residual allergenicity as evaluative metrics, six common proteases were systematically screened, with chymotrypsin identified as the optimal candidate for producing hypoallergenic co-hydrolysates. The immunomodulatory effects of these hydrolysates were further validated through in vivo experiments in a murine model. Quantitative analyses of specific IgG, IgE, and histamine levels in mouse serum demonstrated that chymotrypsin-mediated hydrolysis effectively mitigated the intrinsic allergenicity of both protein components.