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Effect of Different Nutrients on Allergenicity of Milk Protein: A Review
LIU Yanchen, WANG Qi, XU Yunpeng, MU Guangqing, QIAN Fang, ZHU Xuemei
Journal of Dairy Science and Technology
2022, 45 (4):
57-62.
DOI: 10.7506/rykxyjs1671-5187-20220508-027
Milk protein is an important source of dietary protein for humans. In the modern food industry, milk and milk protein have become essential components in various processed foods. Milk protein is one of the most common allergens, and the problem of food allergies caused by milk protein has become a topical issue in the field of food safety. With the development of the dairy industry, non-milk derived food ingredients have been introduced in various dairy products, which may interact with milk protein, altering the protein’s structure and affecting its antigenic epitopes and consequently its allergenicity. Herein, we discuss the effects of food components on milk protein allergenicity from macronutrients, micronutrients and functional activities contained in the food base, and other substances. We hope that this review can improve the scientific understanding of milk protein allergenicity in food components, guide food processing safety to reduce milk protein allergenicity, and provide a basis for food allergenicity risk assessment.
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