Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein

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aut.relation.endpage522
aut.relation.issue4en_NZ
aut.relation.journalKorean Journal for Food Science of Animal Resourcesen_NZ
aut.relation.startpage516
aut.relation.volume36en_NZ
aut.researcherYoo, Michelle
dc.contributor.authorJung, THen_NZ
dc.contributor.authorYun, SSen_NZ
dc.contributor.authorLee, WJen_NZ
dc.contributor.authorKim, JWen_NZ
dc.contributor.authorHa, HKen_NZ
dc.contributor.authorYoo, Men_NZ
dc.contributor.authorHwang, HJen_NZ
dc.contributor.authorJeon, WMen_NZ
dc.contributor.authorHan, KSen_NZ
dc.date.accessioned2017-04-20T03:33:38Z
dc.date.available2017-04-20T03:33:38Z
dc.date.copyright2016-09-30en_NZ
dc.date.issued2016-09-30en_NZ
dc.description.abstractGoat milk is highly nutritious and is consumed in many countries, but the development of functional foods from goat milk has been slow compared to that for other types of milk. The aim of this study was to develop a goat milk protein hydrolysate (GMPH) with enhanced digestibility and better hypoallergenic properties in comparison with other protein sources such as ovalbumin and soy protein. Goat milk protein was digested with four commercial food-grade proteases (separately) under various conditions to achieve the best hydrolysis of αs -casein and β-lactoglobulin. It was shown that treatment with alcalase (0.4%, 60℃ for 30 min) effectively degraded these two proteins, as determined by SDS-PAGE, measurement of nonprotein nitrogen content, and reverse-phase high-performance liquid chromatography. Hydrolysis with alcalase resulted in a significant decrease in β-lactoglobulin concentration (almost to nil) and a ~40% reduction in the level of αs-casein. Quantification of histamine and TNF-α released from HMC-1 cells (human mast cell line) showed that the GMPH did not induce an allergic response when compared to the control. Hence, the GMPH may be useful for development of novel foods for infants, the elderly, and convalescent patients, to replace cow milk.
dc.identifier.citationKorean Journal for Food Science of Animal Resources, 36(4), 516.
dc.identifier.doi10.5851/kosfa.2016.36.4.516en_NZ
dc.identifier.issn1225-8563en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/10431
dc.publisherKorean Society for Food Science of Animal Resources
dc.rightsThis is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/ by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectGoat milk protein hydrolysate; αs-casein; β-lactoglobulin; Alcalase
dc.titleHydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Proteinen_NZ
dc.typeJournal Article
pubs.elements-id209881
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Health & Environmental Science
pubs.organisational-data/AUT/Health & Environmental Science/Applied Science
pubs.organisational-data/AUT/Health & Environmental Science/School of Science
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