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Pushpa, B. P.
- 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
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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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- Development of Hypotonic Electrolyte Rehydration Drinks from Paneer and Cheese Whey
Abstract Views :289 |
PDF Views:3
Authors
B. P. Pushpa
1,
C. Kempanna
1
Affiliations
1 Department of Dairy Chemistry, Dairy Science College, KVAFSU, Hebbal, Bengaluru - 560 024, IN
1 Department of Dairy Chemistry, Dairy Science College, KVAFSU, Hebbal, Bengaluru - 560 024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 1 (2019), Pagination: 40-47Abstract
In the present study, development of electrolyte drinks from paneer and cheese whey was carried out by enzymatic hydrolysis of lactose to simple sugars and formulating the sugar to salt ratio to meet the World Health Organization (WHO) requirements (245 mOsmol/L) for Oral Rehydration Salt (ORS). Lactose hydrolyzed whey was diluted (1: 2.3 v/v) using potable quality demineralised water to achieve reduction in osmolarity of 75 mOsmol/L. The salt concentration was adjusted by adding 3.25 g sodium chloride and 0.8 g potassium chloride for paneer whey (per L) and 2.5 g sodium chloride, 0.9 g of potassium chloride and 1.5 g of trisodium citrate for cheese whey (per L) to meet Na, K and citrate levels in the resultant whey drink as per WHO requirement. Other additives used in developing hypotonic electrolyte whey drink from lactose hydrolyzed whey systems were sucralose (sweetener), citric acid (acidulant), orange flavour and orange colour. The formulated hypotonic electrolyte whey based drink had significantly higher sensory scores when compared to the scores of two commercial orange flavour ORS drinks. Cheese whey based electrolyte drink was superior over paneer whey based electrolyte drink in sensory characteristics; former drink had better consistency and mouth feel.Keywords
Paneer Whey, Cheese Whey, Osmolarity, Formulation, Rehydration Drink, Electrolyte.References
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