Enzymatic hydrolysis and its combinations with processing techniques have been widely developed and used to reduce protein aller-genicity.This paper reviews the role and mechanisms of enzymatic hydrolysis and its combination with other processing technologies(heat treat-ment,ultrasound,high hydrostatic pressure,cold plasma,glycosylation and ultrafiltration)in reducing milk protein sensitization and compares,ana-lyzes and summarizes the advantages and disadvantages of these technologies.It was found that the combination of enzymatic hydrolysis and pro-cessing techniques was more effective than single treatments in reducing milk protein allergenicity,which is attributed to the fact that processing techniques can enhance enzymatic destruction of milk protein allergenic epitopes by inducing structural changes in proteins that expose more cleav-age sites.which may provide a reference for the production of hypoallergenic milk proteins.
维普
万方数据