Research Advances in Allergenrity of Glycosylated Whey Protein

doi:10.7506/spkx1002-6630-201213070

Abstract

Abstract: Bovine milk is nutritious in multiple aspects. It has become the most suitable food source for infants. However, many infants are allergic to bovine milk. Maillard reaction provides a novel method for glacosylation modifications of whey proteins, and has gained extensive attention in the food field. In this paper, the structural characteristics and allergenicity of major milk allergens are summarized. Glycosylation modifications of α-lactalbumin and β-lactoglobulin are also reviewed. Meanwhile, the immunogenicity of whey protein can be reduced by conjugation with saccharides, without destroying its molecular structure and functions.

Key words: α-lactalbumin, β-lactoglobulin, antigenicity, glycosylation

CLC Number:

TS252.1

LIULi-bo，SUNDi，LIChun，LIUNing，LIUJing-sheng. Research Advances in Allergenrity of Glycosylated Whey Protein[J]. FOOD SCIENCE, 2012, 33(13): 334-338.

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Research Advances in Allergenrity of Glycosylated Whey Protein

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