Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties

Whey protein (WP) has nutritional value, but the presence of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) cause allergic reactions. In this study, hypoallergenic whey protein hydrolyate (HWPH) was prepared by decomposing β-LG and α-LA of WP using exo- and endo-type proteases. The enzyme mixing ra...

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Detalles Bibliográficos
Autores principales: Yang, Jiyeon, Lee, Se Kyung, Kim, Young Suk, Suh, Hyung Joo, Ahn, Yejin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10359843/
https://www.ncbi.nlm.nih.gov/pubmed/37484001
http://dx.doi.org/10.5851/kosfa.2023.e21

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10359843/
https://www.ncbi.nlm.nih.gov/pubmed/37484001
http://dx.doi.org/10.5851/kosfa.2023.e21

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