Enhancement of enzymatic hydrolysis in milk proteins using novel processing techniques
Authors: Saxena, Rachit; Vanga, Sai Kranthi; Raghavan, Vijaya
Description: Milk is an indispensible source of nutrients for humans and is the first food given to the new born babies. It is an admixture of various nutritional components like fat, proteins, minerals and other trace elements which play a major role in human diet and nutrition. Milk protein contains two constituents namely caseins and whey protein. Caseins are again classified into ?s1-Casein (12-15 g/L of milk), ?s2-Casein (3-4 g/L of milk), ?-Casein (9-11 g/L of milk), ?-Casein (3-4 g/L of milk) and ?-Casein (1-2 g/L of milk) whereas whey proteins are further classified into ?-Lactoglobulin (2-4 g/L of milk), ?- Lactoalbumin (1-1.5 g/L of milk), Bovine serum albumin (0.1-0.4 g/L of milk), Immunoglobulins (0.6-1.0 g/L of milk) and Proteose peptones (0.6-1.8 g/L of milk). Milk proteins also house major allergens. In North America, almost 2-3 percent of children under the age of 3 are suffering from milk allergy to which abstinence is the only solution. This implies that they are deprived of the basic nutrients that are important for their growth. The two major allergens in milk are ?-Lactoglobulin and ?-Lactoalbumin. Hence, our approach is to evaluate novel food processing techniques, both thermal and non-thermal processing in combination with enzymatic hydrolysis which can aid in reducing this milk allergy. This will be a boon to children of North America as it will fulfill the basic nutritional requirements required to lead an active and healthy life.
Keywords: Caseins, Whey, Milk Allergy, ?-Lactoglobulin and ?- Lactoalbumin.
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 6C: Food Processing: Thermal and Non-thermal Approaches
Publisher: Canadian Society for Bioengineering
Language 1: en
Rights: Canadian Society for Bioengineering