Reduction of Milk Proteins Allergenicity

ISBN-13: 9783847370390 / Angielski / Miękka / 96 str.

Sally S. Sakr; Fawzia H. R. Abd-Rabo; Samia M. El-Dieb

Opis

Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Cows' milk is one of the most common causes of food allergy in the years of life. Buffaloes' milk production is the second largest milk supply in the world after cows' milk. Much more attention has been paid to the allergy from buffaloes' -lactoglobulin from the increasing consumption of buffaloes' milk. Different technological possibilities to reduce the immunoreactive properties of milk such as lactic fermentation, enzymatic modification and conjugation of milk proteins with polyethylene glycol, the influence of high temperature and the cross-linking by MTGase seems to be a more advantageous solution which can be proposed to prepare milk protein as a base for hypoallergenic formula. This book aims to modify Cows' and Buffaloes' milk proteins using MTGase in order to improve their nutritional and functional properties and can also reduce their allergenicity.

O autorze

Dr.Sally Sakr works as a lecturer.She obtained her PhD in January 2011. she had six publications.Dr.Fawzia Abdrabo has obtained her PhD in Egyptian human milk in 1974.She is an author for several articles published in different journals.Dr.Samia Eldieb is a professor science 2002. She specialized in human nutrition.