Effect of Enzymatic Hydrolysis of Proteins on Reduction in Antigenicity (Allergenicity) and Enhancement of Nutritional Quality of Milk
AbstractCow's milk proteins induce w4de spectrum of allergic disorders in infants and young children causing undesirable effects such as irritation in the respiratory and gastro intestinal track, dermatitis, diarrhoea and nausea. The incidence of sensitivity to cow's milk is approximately 1-2 per cent during the first 2 years of infancy'. A number of studies have shown that the major risk factors of cow's milk allergy are a positive family history of allergy and atopic diseases and early exposure to cow's milk. Among milk proteins, p-lactoglobulin, a major component of cow's milk whey protein, has attracted the attention of many researchers as being the main allergenic substance because of its absence in human milk.
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Pushpa, B. P., Shobha, B., Bhat, G. S., & Jayaprakasha, H. M. (2002). Effect of Enzymatic Hydrolysis of Proteins on Reduction in Antigenicity (Allergenicity) and Enhancement of Nutritional Quality of Milk. The Indian Journal of Nutrition and Dietetics, 39(12), 533–540. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6723
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