Protein modification by thermal processing

  title={Protein modification by thermal processing},
  author={Pamela J. Davis and S C Williams},
This paper is a review concerning the way in which heat treatment can modify the allergenicity of food proteins. Any food protein may be allergenic if it can be absorbed intact, or as substantial fragments, through the gut mucosa and then evoke an immune (allergic) response. The intrinsic properties of the protein, the overall composition of the food, and the past processing history (especially thermal processing) all have an effect on the allergic potential. When a protein is denatured by heat… 

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The results suggest that heat denaturation of whey protein may be a logical and simple strategy for producing a hypoallergenic baby milk.

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It is suggested that it may be possible to produce a non-sensitising baby milk without casein based on heat-denatured whey, and the nutritional quality could be preserved by removing low molecular weight nutrients before heat treatment and adding back appropriate quantities later.

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