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Cow’s Milk Allergens and Technologies to Control Allergenicity

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Multidisciplinary Approaches to Allergies

Part of the book series: Advanced Topics in Science and Technology in China ((ATSTC))

Abstract

Cow’s milk is one of the most frequently occurring food allergens. Cow’s milk allergy has become a social concern for human health and nutrition all over the world. Cow’s milk allergy can severely affect infants’ health. Different clinical symptoms of milk allergy have been observed. Cow’s milk contains more than 20 proteins that can cause allergic reactions. β-lactoglobulin, α-lactalbumin and casein were found as the main allergens of cow’s milk and many epitopes of these allergens were identified using sera of allergic patients or animal sera. Various approaches have been applied to reduce the allergenicity of cow’s milk proteins, such as heat treatment, glycation, protease hydrolysis and lactobacillus fermentation. These treatments were able to reduce the allergenicity of milk proteins only partly. For complete elimination of milk allergenicity and for the development of hypoallergenic or non-allergenic milk products, further research on the specific effects of the various treatments is required.

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China

    Yong-Kang Luo

  2. College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China

    Guan-Hao Bu

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  1. Yong-Kang Luo
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  2. Guan-Hao Bu
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© 2012 Zhejiang University Press, Hangzhou and Springer-Verlag Berlin Heidelberg

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Luo, YK., Bu, GH. (2012). Cow’s Milk Allergens and Technologies to Control Allergenicity. In: Multidisciplinary Approaches to Allergies. Advanced Topics in Science and Technology in China. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-31609-8_25

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