| Grant number: | 13/08552-2 |
| Support Opportunities: | Regular Research Grants |
| Start date: | October 01, 2013 |
| End date: | September 30, 2014 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Science |
| Principal Investigator: | Flavia Maria Netto |
| Grantee: | Flavia Maria Netto |
| Host Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
| Associated researchers: | Mariana Battaglin Villas Boas Alvaro ; Ricardo de Lima Zollner |
Abstract
Food allergy affects children and adults, but is more common among the first ones. Bovine milk whey contains proteins that are considered antigenic, among them ²-lactoglobulin (²-Lg) and ±-lactoalbumin (±-La) are the most antigenic. Hydrolysis can decrease the antigenicity of those proteins, because it changes structure of antigenic determinants. In previous studies of our laboratory, it was reported decreasing in ²-Lg antigenicity with the hydrolysis Alcalase. However, the use of free enzymes may interfere on the antigenic response, since the heat treatment usually used to inactivate the enzyme at end of the reaction can lead to peptide aggregation. Enzyme immobilization is used to increase heat and pH stability and to eliminate the need of enzyme inactivation at the end of the reaction. Enzyme immobilization consists in adsorbing the enzyme on a solid support so that it continues to exerting catalytic activity, enabling reuse and facilitating its removal of the reaction medium. Therefore, the aim of this study is to hydrolyze bovine milk whey proteins isolate (WPI) with free and immobilized Alcalase to evaluate the decrease of this proteins antigenicity. (AU)
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