Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

Abstract While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, an...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Xiaona Liang, Guanlin Qian, Jing Sun, Mei Yang, Xinyang Shi, Hui Yang, Junrui Wu, Zongzhou Wang, Yan Zheng, Xiqing Yue
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/020f8bfbf63548c1ad43338666904f5b
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:020f8bfbf63548c1ad43338666904f5b
record_format	dspace
spelling	oai:doaj.org-article:020f8bfbf63548c1ad43338666904f5b2021-12-02T18:13:45ZEvaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk10.1038/s41598-021-98136-z2045-2322https://doaj.org/article/020f8bfbf63548c1ad43338666904f5b2021-09-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-98136-zhttps://doaj.org/toc/2045-2322Abstract While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, and antigenicity of CM following enzymatic hydrolysis. The results showed that enzymatic hydrolysis increased the degree of hydrolysis, destroyed allergenic proteins, including casein, β-lactoglobulin, and ɑ-lactalbumin, and significantly increased the content of free amino acids and nutritional quality. In particular, the antigenicity of CM was significantly reduced from 44.05 to 86.55% (P < 0.5). Simultaneously, the taste, color, and flow behavior of CM were altered, the sweetness and richness intensity decreased significantly (P < 0.5), and astringency and bitterness were produced. A slightly darker and more yellow color was observed in CM hydrolysate. In addition, apparent viscosity decreased and shear stress significantly increased with increasing shear rate intensity. The results will provide a solid theoretical foundation for the development of high-quality hypoallergenic dairy products.Xiaona LiangGuanlin QianJing SunMei YangXinyang ShiHui YangJunrui WuZongzhou WangYan ZhengXiqing YueNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Xiaona Liang Guanlin Qian Jing Sun Mei Yang Xinyang Shi Hui Yang Junrui Wu Zongzhou Wang Yan Zheng Xiqing Yue Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk
description	Abstract While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, and antigenicity of CM following enzymatic hydrolysis. The results showed that enzymatic hydrolysis increased the degree of hydrolysis, destroyed allergenic proteins, including casein, β-lactoglobulin, and ɑ-lactalbumin, and significantly increased the content of free amino acids and nutritional quality. In particular, the antigenicity of CM was significantly reduced from 44.05 to 86.55% (P < 0.5). Simultaneously, the taste, color, and flow behavior of CM were altered, the sweetness and richness intensity decreased significantly (P < 0.5), and astringency and bitterness were produced. A slightly darker and more yellow color was observed in CM hydrolysate. In addition, apparent viscosity decreased and shear stress significantly increased with increasing shear rate intensity. The results will provide a solid theoretical foundation for the development of high-quality hypoallergenic dairy products.
format	article
author	Xiaona Liang Guanlin Qian Jing Sun Mei Yang Xinyang Shi Hui Yang Junrui Wu Zongzhou Wang Yan Zheng Xiqing Yue
author_facet	Xiaona Liang Guanlin Qian Jing Sun Mei Yang Xinyang Shi Hui Yang Junrui Wu Zongzhou Wang Yan Zheng Xiqing Yue
author_sort	Xiaona Liang
title	Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk
title_short	Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk
title_full	Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk
title_fullStr	Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk
title_full_unstemmed	Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk
title_sort	evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/020f8bfbf63548c1ad43338666904f5b
work_keys_str_mv	AT xiaonaliang evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk AT guanlinqian evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk AT jingsun evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk AT meiyang evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk AT xinyangshi evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk AT huiyang evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk AT junruiwu evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk AT zongzhouwang evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk AT yanzheng evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk AT xiqingyue evaluationofantigenicityandnutritionalpropertiesofenzymaticallyhydrolyzedcowmilk
_version_	1718378432683835392

Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

Ejemplares similares