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Bhat, G. S.
- Effect of Enzymatic Hydrolysis of Casein Fractions on Yield of Caseinophosphopeptides and their Calcium Binding and Solubilising Properties
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1 Dairy Science College, KVAFSU, Hebbal, Bangalore - 560 024, IN
1 Dairy Science College, KVAFSU, Hebbal, Bangalore - 560 024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 1 (2010), Pagination: 18-24Abstract
Caseinophosphopeptides (CPPs) have been shown to possess the unique property of binding macro elements such as Ca, Mg and Fe along with trace elements such as Zn, Ba, Cr, Ni, Co and Se. Milk and dairy products are excellent sources of Ca2+. CPPs produced during the digestion of caseins are known to enhance the bio-availability of Ca2+ in the diet, specifically by increasing the solubility of Ca2+ in the alkaline environment of the small intestine where maximal passive absorption of dietary Ca2+ is thought to take place. Casein derived phosphorylated peptides are reported to enhance vitamin D independent bone calcification in rachitic infants.
- Development and Evaluation of Quality Characteristics of Weaning Foods Prepared for Milk Allergic Children
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Authors
Affiliations
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore-560 024, IN
2 Mangalore Dairy, D. K. Milk Union, Mangalore-575 005, IN
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore-560 024, IN
2 Mangalore Dairy, D. K. Milk Union, Mangalore-575 005, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 12 (2009), Pagination: 508-514Abstract
Although milk is considered as a complete food, some components of milk like lactose and whey proteins may cause adverse effects in a cross section of children population. The inability to digest milk sugar lactose, due to absense or deficiency of (β-galactosidase causes lactose intolerance while the β-lactoglobulin and a-lactalbumin cause the hypersensitivity.- Effect of Enzymatic Hydrolysis of Proteins on Reduction in Antigenicity (Allergenicity) and Enhancement of Nutritional Quality of Milk
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Authors
Affiliations
1 Department of Dairy Chemistry, University of Agricultural Sciences, Hebbal, Bangalore - 24, IN
1 Department of Dairy Chemistry, University of Agricultural Sciences, Hebbal, Bangalore - 24, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 12 (2002), Pagination: 533-540Abstract
Cow'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.- Effect of Heat Treatment and Enzymatic Hydrolysis on Reduction in Allergenicity of Milk Proteins
Abstract Views :241 |
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Authors
Affiliations
1 Department of Dairy Chemistry, Dairy Science College, KVAFSU, Hebbal, Bengaluru-560024, IN
2 Department of Dairy Technology, Dairy Science College, KVAFSU, Hebbal, Bengaluru-560024, IN
1 Department of Dairy Chemistry, Dairy Science College, KVAFSU, Hebbal, Bengaluru-560024, IN
2 Department of Dairy Technology, Dairy Science College, KVAFSU, Hebbal, Bengaluru-560024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 55, No 2 (2018), Pagination: 156-165Abstract
The allergy due to different fractions of milk protein was estimated by the level of milk specific Ig E blood sera of children suspected for milk allergy with a history of symptoms such as wheezing, diarrhoea or dermatitis. It was observed that among the milk proteins β-lactoglobulin of whey protein is the most potent allergen. Effect of heat treatment and enzymatic hydrolysis on reduction in β-lactoglobulin allergenicity was investigated by inhibition ELISA while heat treatment could reduce the allergenicity only to the extent of 12.5%, enzymatic hydrolysis could reduce the allergenicity significantly. The extent of hydrolysis as well as the enzyme used had significant role in reduction of milk protein allergenicity. The degree of hydrolysis corresponded well with the reduction of milk protein allergenicity. Though chymotrypsin was effective in hydrolyzing β-lactoglobulin, neutrase was more effective in reducing the allergenicity by 52% even at lower degree of hydrolysis. The combination of chymotrypsin and neutrase was found to be more useful in hydrolysis as well as reduction in allergenicity of the protein.Keywords
β-Lactoglobulin, Allergenicity, Ig E, ELISA, Enzyme Hydrolysis, Heat Treatment.References
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