Short-time ozone treatment promotes protease-mediated destruction of B cell allergen epitopes by altering the structural characteristics of whey protein-Reference-Cited by-同舟云学术

Short-time ozone treatment promotes protease-mediated destruction of B cell allergen epitopes by altering the structural characteristics of whey protein

Published:2024 Issue:10 Volume:15 Page:5539-5553
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xiong Ziyi¹²³,Tan Hongkai¹²³,Qiu Yu¹²³^ORCID,Wu Yong²⁴³,Meng Xuanyi²⁴³,Chen Hongbing²⁴³^ORCID,Wei Linsheng⁵,Li Xin¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, P.R. China

2. School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China

3. Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, Jiangxi 330047, P.R. China

4. Sino-German Joint Research Institute, Nanchang University, Nanchang, Jiangxi 330047, P.R. China

5. School of Resources and Environment, Nanchang University, Nanchang, Jiangxi 330031, P.R. China

Abstract

This study investigates a novel processing method that combines short-time ozone pretreatment with hydrolysis to effectively reduce the allergenicity of whey proteins. This new method may contribute to the development of safer whey protein products.

Funder

Special Project for Research and Development in Key areas of Guangdong Province

State Key Laboratory of Food Science and Technology

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00754A

Reference37 articles.

1. Cow’s Milk Allergenicity

2. Allergen structures and epitopes

3. Application of phage peptide display technology for the study of food allergen epitopes

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