Research Progress in the Effect of Glycosylation on Functional Properties and Allergenicity of Dairy Products

doi:10.7506/spkx1002-6630-20221209-102

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (23): 383-393.doi: 10.7506/spkx1002-6630-20221209-102

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Research Progress in the Effect of Glycosylation on Functional Properties and Allergenicity of Dairy Products

CHEN Xintong, QIU Yu, YANG Ruoting, GAO Jinyan, LI Xin, CHEN Hongbing

(1. State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China; 2. College of Food Science and Technology, Nanchang University, Nanchang 330047, China;3. Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China;4. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China)

Online:2023-12-15 Published:2024-01-02

Abstract

Abstract: In recent years, milk allergy has attracted more and more attention because of its increasing incidence and in-depth research on it. The glycosylation modification of milk proteins not only can improve the functional properties of dairy products, but also reduce the allergenicity of dairy products by destroying or shielding the epitope of allergen proteins. This modification has found applications in various fields such as food flavor, antioxidants and carriers. This paper introduces common glycosylation reactions in the dairy industry, discusses their advantages and disadvantages and the pattern of changes in functional properties and allergenicity of milk proteins after glycosylation, and summarizes the methods to avoid the negative effects of glycosylation reactions. This review provides a reference for the research, development and application of glycosylation modification in milk allergy and dairy processing.

Key words: dairy products; allergenicity; functional properties; glycosylation; Maillard reaction

CLC Number:

TS252.1

CHEN Xintong, QIU Yu, YANG Ruoting, GAO Jinyan, LI Xin, CHEN Hongbing. Research Progress in the Effect of Glycosylation on Functional Properties and Allergenicity of Dairy Products[J]. FOOD SCIENCE, 2023, 44(23): 383-393.

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Research Progress in the Effect of Glycosylation on Functional Properties and Allergenicity of Dairy Products

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