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Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins

✍ Scribed by Shi, Jing; Luo, Yongkang; Xiao, Yang; Li, Zheng; Xu, Qian; Yao, Minjing

Book ID
121423481
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
432 KB
Volume
35
Category
Article
ISSN
0958-6946

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BACKGROUND: The main whey proteins Ξ±-lactalbumin (Ξ±-LA) and Ξ²-lactoglobulin (Ξ²-LG) are considered as the major allergens in cow's milk. Microbial fermentation can produce some proteolytic enzymes, which can induce the degradation of milk protein allergens. In this study, the effects of fermentation