Extensively hydrolysed sodium caseinate. Part I: Selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry. (February 2023)

• Record Type: Journal Article
• Authors: Qin, Airong; Li, Xiaoyao; Yang, Feifei; Yang, Jingjing; Li, Hongbo; Li, Hongjuan; Yu, Jinghua
• Is Part Of: International dairy journal. Volume 137(2023)
• Publication Date: 2023-02
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2022.105501
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Casein is the main protein in milk that causes allergic reactions in some infants and children; its hydrolysis into small peptides is the most commonly used method to reduce these allergic reactions. In this study, Alcalase and Neutrase were used to hydrolyse sodium caseinate to achieve extensive hydrolysis; the degree of hydrolysis reached was 20.78%. The molecular mass distribution of 99.59% of the casein hydrolysate was below 3000 Da, and less than 1000 Da for 88.2% of the casein hydrolysate. The proportion of free amino acids was 15.11%. The allergenicity of sodium caseinate after enzymatic hydrolysis was reduced to 3.61%. LC-MS results showed that after being extensively hydrolysed, the main sensitisation sites of casein were all hydrolysed, and the number of amino acids in 73.17% of the peptides was less than 6. This study provided support for the application of extensively hydrolysed casein in antiallergic milk powder.