Abstract

Food allergies are classified among the largest problems of human health by World Health Organization (WHO), with 2-10% of the world's population (children and adults) being confronted with it. Milk protein allergy is one of the most common types of allergies. But milk and dairy products are widely consumed and represent not only an inexpensive and easily accessible source of protein, calcium and vitamin D, but also an important share in the world food industry economy. Here, it is presented an overview of the different approaches, tested and developed to help the dairy industry in controlling the allergenicity of these products. Special emphasis is given to protein cross linking by transglutaminase, a recent technique that has attracted increasing attention in the scientific and industrial community. In fact, it does not involve the use of chemicals, it is easy to control and it is not necessary to remove the allergenic protein after the treatment, leading to a final non-allergenic product with equivalent protein content to the original product.
Original languageEnglish
Article number555600
Number of pages6
JournalJournal of Dairy & Veterinary Sciences
Volume2
Issue number5
DOIs
Publication statusPublished - 2017

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allergenicity
hypersensitivity
dairy products
milk
food allergies
protein-glutamine gamma-glutamyltransferase
dairy industry
World Health Organization
vitamin D
dairy protein
crosslinking
protein sources
human health
food industry
proteins
protein content
calcium
methodology

Keywords

  • Milk
  • Allergenicity
  • Control treatments

Cite this

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title = "Control of Milk Allergenicity",
abstract = "Food allergies are classified among the largest problems of human health by World Health Organization (WHO), with 2-10{\%} of the world's population (children and adults) being confronted with it. Milk protein allergy is one of the most common types of allergies. But milk and dairy products are widely consumed and represent not only an inexpensive and easily accessible source of protein, calcium and vitamin D, but also an important share in the world food industry economy. Here, it is presented an overview of the different approaches, tested and developed to help the dairy industry in controlling the allergenicity of these products. Special emphasis is given to protein cross linking by transglutaminase, a recent technique that has attracted increasing attention in the scientific and industrial community. In fact, it does not involve the use of chemicals, it is easy to control and it is not necessary to remove the allergenic protein after the treatment, leading to a final non-allergenic product with equivalent protein content to the original product.",
keywords = "Milk, Allergenicity, Control treatments",
author = "Aguiar, {Sara Sofia de Jesus} and Veloso, {Maria In{\^e}s Saraiva} and Fernando, {Ana Luisa} and Ricardo Franco",
note = "info:eu-repo/grantAgreement/FCT/5876/147258/PT# UID/SEM/04077/2013. P0C1-01-0145- FEDER-007728.",
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TY - JOUR

T1 - Control of Milk Allergenicity

AU - Aguiar, Sara Sofia de Jesus

AU - Veloso, Maria Inês Saraiva

AU - Fernando, Ana Luisa

AU - Franco, Ricardo

N1 - info:eu-repo/grantAgreement/FCT/5876/147258/PT# UID/SEM/04077/2013. P0C1-01-0145- FEDER-007728.

PY - 2017

Y1 - 2017

N2 - Food allergies are classified among the largest problems of human health by World Health Organization (WHO), with 2-10% of the world's population (children and adults) being confronted with it. Milk protein allergy is one of the most common types of allergies. But milk and dairy products are widely consumed and represent not only an inexpensive and easily accessible source of protein, calcium and vitamin D, but also an important share in the world food industry economy. Here, it is presented an overview of the different approaches, tested and developed to help the dairy industry in controlling the allergenicity of these products. Special emphasis is given to protein cross linking by transglutaminase, a recent technique that has attracted increasing attention in the scientific and industrial community. In fact, it does not involve the use of chemicals, it is easy to control and it is not necessary to remove the allergenic protein after the treatment, leading to a final non-allergenic product with equivalent protein content to the original product.

AB - Food allergies are classified among the largest problems of human health by World Health Organization (WHO), with 2-10% of the world's population (children and adults) being confronted with it. Milk protein allergy is one of the most common types of allergies. But milk and dairy products are widely consumed and represent not only an inexpensive and easily accessible source of protein, calcium and vitamin D, but also an important share in the world food industry economy. Here, it is presented an overview of the different approaches, tested and developed to help the dairy industry in controlling the allergenicity of these products. Special emphasis is given to protein cross linking by transglutaminase, a recent technique that has attracted increasing attention in the scientific and industrial community. In fact, it does not involve the use of chemicals, it is easy to control and it is not necessary to remove the allergenic protein after the treatment, leading to a final non-allergenic product with equivalent protein content to the original product.

KW - Milk

KW - Allergenicity

KW - Control treatments

U2 - 10.19080/JDVS.2017.02.555600

DO - 10.19080/JDVS.2017.02.555600

M3 - Short survey

VL - 2

JO - Journal of Dairy & Veterinary Sciences

JF - Journal of Dairy & Veterinary Sciences

IS - 5

M1 - 555600

ER -