Modulation of Milk Allergenicity by Baking Milk in Foods: A Proteomic Investigation.

ABSTRACT: Cow's milk is considered the best wholesome supplement for children since it is highly enriched with micro and macro nutrients. Although the protein fraction is composed of more than 25 proteins, only a few of them are capable of triggering allergic reactions in sensitive consumers. The balance in protein composition plays an important role in the sensitization capacity of cow's milk, and its modification can increase the immunological response in allergic patients. In particular, the heating treatments in the presence of a food matrix have demonstrated a decrease in the milk allergenicity and this has also proved to play a pivotal role in developing tolerance towards milk. In this paper we investigated the effect of thermal treatment like baking of cow's milk proteins that were employed a

SUBMITTER: Bavaro SL 

PROVIDER: S-EPMC6683078 | biostudies-literature | 2019 Jul

REPOSITORIES: biostudies-literature