Relationship between antigenicity and allergenic epitopes of extensive hydrolyzed whey protein: LC-MS/MS-based analysis

水解物 抗原性 低过敏性 化学 水解 乳清蛋白 色谱法 酶水解 食品科学 分离乳清蛋白粉 生物化学 过敏 过敏原 抗原 生物 遗传学 免疫学
作者
Shurui Wang,Feifei Yang,Zheng Yao,Yuling Xue,Zhiyuan Kang,Justyna Żulewska,Hongjuan Li,Hongbo Li,Jinghua Yu
出处
期刊:Food bioscience [Elsevier BV]
卷期号:54: 102870-102870 被引量:8
标识
DOI:10.1016/j.fbio.2023.102870
摘要

Whey protein is the main protein in milk that causes allergic reactions in infants and children. In this work, Alcalase and Neutrase were combined to hydrolyze whey protein concentrate (WPC). The degree of hydrolysis (DH) and antigenicity reduction rate of WPC were 26.45% and 59.41% after hydrolyzed at the mass ratio of Alcalase and Neutrase of 1:1 and the enzyme to substrate ratio of 6000 U g−1 at pH 8.5, 50 °C for 3 h. HPLC results showed that when DH was about 26%, the molecular weight distribution of WPC hydrolysate less than 3000 Da exceeded 95%, and 18.33% of WPC hydrolysate was less than 180 Da (free amino acids). LC-MS/MS was used to detect peptides with 8–25 amino acid residues, the analysis indicated that most of the allergenic epitopes of β-lactoglobulin were destroyed, especially the major allergenic peptide fragments at positions 41–60 and 102–124. In conclusion, the combined hydrolysis of Alcalase and Neutrase significantly reduced the antigenicity of whey protein. This study could provide a potential value for the of WPC hydrolysates as a hypoallergenic infant formula.
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