Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity

Author:

Ambrosi Vanina Andrea123ORCID,Guidi Silvina Mabel124,Primrose Debora Marina4ORCID,Gonzalez Claudia Beatriz5,Polenta Gustavo Alberto126ORCID

Affiliation:

1. Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina

2. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina

3. Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires (UBA), Junín 954, Buenos Aires C1113AAD, Argentina

4. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias, Universidad de Morón, Cabildo 134, Morón B1708WAB, Argentina

5. National Council of Science and Technology (CONICET), Godoy Cruz 2290, Buenos Aires C1425FQB, Argentina

6. Instituto de Biotecnología, Universidad Nacional de Hurlingham (UNAHUR), Av Vergara 2222, Hurlingham CP 1688, Argentina

Abstract

Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the allergenic potential is required to guarantee their safe use for this purpose. In the present paper, thermal treatments, high hydrostatic pressure (HHP), and enzymatic hydrolysis (EH) were assessed to decrease the antigenicity of whey protein solutions (WPC). For monitoring purposes, a competitive ELISA method, able to detect the major and most allergenic whey protein β-lactoglobulin (BLG), was developed as a first step to evaluate the efficiency of the processes. Results showed that EH together with HHP was the most effective combination to reduce WPC antigenicity. The evaluation method proved useful to monitor the processes and to be employed in the quality control of the final product, to guarantee the efficiency, and in protein antigenicity reduction.

Funder

Agroindustry and Added Value National Program, INTA

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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