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| Progress in methods of reducing the allergenicity of β-lactoglobulin in cows milk |
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| DOI： |
| KeyWord:Key words： β-lactoglobulin allergenicity physical modification chemical modification enzymatic modification combined modification |
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| Abstract: |
| Abstract：Cows milk allergy (CMA) is a common food allergy in infants and young children, which seriously harms the health of infants and young children. β-lactoglobulin(β-LG) is an important nutrient in cows milk, but it is the main allergen of causing cows milk protein allergy. Currently, reducing the allergenicity of β-LG has become one of the research hotspots. The mechanism of CMA and common methods to reduce the allergenicity of β-LG, including physical modification (heat treatment, high pressure treatment, ultrasonic treatment), chemical modification (glycosylation, fatty acid binding, polyphenol binding), enzymatic modification and combined modification methods were reviewed. The purpose was to provide a theoretical basis for the production of low allergenic food. |
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