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Effect of enzymatic hydrolysis of proteins on reduction in antigenicity (allergenicity) and enhancement of nutritional quality of milk

Effect of enzymatic hydrolysis of proteins on reduction in antigenicity (allergenicity) and enhancement of nutritional quality of milk

Indian Journal of Nutrition and Dietetics 39(12): 533-540

The effect of enzymatic hydrolysis and heat treatment on the antigenicity and allergenicity of casein and whey protein in cow and buffalo milk is discussed together with the effect of enzymatic hydrolysis on the nutritional characteristics of skim milk protein. Boiling reduced the allergenicity of whey proteins but casein was found to be more stable.

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Accession: 003727807

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