ArticleJournal of food science and technology2019
Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 38 citations in OpenAlex.
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Traditional and Emerging Physical Processing Technologies: Applications and Challenges in Allergen Control of Animal and Plant Proteins.Comprehensive reviews in food science and food safety · 2025Review
- Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling.Biomedicines · 2025Review
- Advancements in Inactivation of Soybean Trypsin Inhibitors.Foods (Basel, Switzerland) · 2025Review
- Microwave-sonication synergistic extraction of dairy waste proteins: A review of green approach for dairy waste proteins valorization.Ultrasonics sonochemistry · 2024Review
- A Method for Screening Proteases That Can Specifically Hydrolyze the Epitope AA83-105 of αFoods (Basel, Switzerland) · 2022Article
- Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?Clinical reviews in allergy & immunology · 2022Review
- Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food.Frontiers in nutrition · 2022Review
- Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides.Frontiers in nutrition · 2022Review
- Enhanced Uptake of Processed Bovine β-Lactoglobulin by Antigen Presenting Cells: Identification of Receptors and Implications for Allergenicity.Molecular nutrition & food research · 2021Article
- Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?Nutrients · 2021Article
- Cow's Milk Processing-Friend or Foe in Food Allergy?Foods (Basel, Switzerland) · 2021Review
- Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The main aim of this study was to develop a continuous microwave treatment system of whey proteins and then apply this process at 37 °C, 50 °C, 65 °C and 70 °C to achieve pepsinolysis and produce extensively hydrolysed bovine whey protein hydrolysates with low allergenic properties. The microwave process was compared to a conventional thermal treatment with similar temperature set points. Both processes were deeply analysed in terms of the thermal kinetics and operating conditions. The pepsin hydrolysates obtained by the continuous microwave treatment and conventional heating were characterized by SDS-PAGE and RP-HPLC. The allergenicity of the whey protein hydrolysates was explored using a human IgE sensitized rat basophil leukaemia cell assay. The results indicate that extensively hydrolysed whey protein hydrolysates were obtained by microwave only at 65 °C and in a shorter time compared with the conventional thermal treatment. In the same temperature conditions under conventional heating, β-lactoglobulin was resistant to pepsinolysis, and 37% of it remained intact. As demonstrated by an in vitro degranulation assay using specific human IgE-sensitized rat basophils, the extensively hydrolysed whey protein obtained by microwave showed maximum degranulation values of 6.53% compared to those of the native whey protein isolate (45.97%) and hence elicited no more allergenic reactions in basophils. This work emphasizes the potential industrial use of microwave heating specific to milk protein processing to reduce their allergenicity and improve their end-use properties.
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