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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
21/11/2022 |
Data da última atualização: |
28/11/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
SANTOS, I. P. F. DOS; OZORIO, L.; AZEVEDO, T. de L.; CABRAL, L. M. C.; SILVA, C. M. |
Afiliação: |
IVA PAULA F. DOS SANTOS, UFRRJ; LUÍSA OZORIO, Universidade de Vassouras; TATIANA DE LIMA AZEVEDO, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; CAROLINE MELLINGER SILVA, CTAA. |
Título: |
Evaluation of bovine milk processing on the digestibility and allergenicity of milk proteins. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Carpathian Journal of Food Science and Technology, v. 14, n. 3, p. 190-196, 2022. |
DOI: |
https://doi.org/10.34302/crpjfst/2022.14.3.17 |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was to evaluate whether thermal processes applied in milk, such as pasteurization and UHT affect the protein digestibility leading to changes in the allergenic responses. Samples were subjected to a simulation of the human digestion and subsequently evaluated regarding protein cleavages and enzyme immunoassay for caseins and -lactoglobulin immunogenicity. Among the different samples, protein digestibility was mainly affected in the gastric phase. α-lactalbumin and caseins showed high susceptibility to gastrointestinal enzymes, while a partial -lactoglobulin resistance to pepsin was observed. Concerning in vitro allergenicity, a tendency of reduction was demonstrated in UHT and powdered milk samples after digestion in the stomach. Following the intestinal digestion, all milk samples presented low allergenicity, over 96% reduction of antibody binding. These data corroborates to the understanding of the effects of the world ́s most used heat treatments in cow's milk proteindigestibility and allergenicity. |
Palavras-Chave: |
Protein allergy; UHT process. |
Thesaurus NAL: |
Cows; Food processing; Food technology; Milk; Milk allergy; Pasteurization; Proteins; Raw milk. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 01965naa a2200301 a 4500 001 2148536 005 2022-11-28 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.34302/crpjfst/2022.14.3.17$2DOI 100 1 $aSANTOS, I. P. F. DOS 245 $aEvaluation of bovine milk processing on the digestibility and allergenicity of milk proteins.$h[electronic resource] 260 $c2022 520 $aThe objective of this study was to evaluate whether thermal processes applied in milk, such as pasteurization and UHT affect the protein digestibility leading to changes in the allergenic responses. Samples were subjected to a simulation of the human digestion and subsequently evaluated regarding protein cleavages and enzyme immunoassay for caseins and -lactoglobulin immunogenicity. Among the different samples, protein digestibility was mainly affected in the gastric phase. α-lactalbumin and caseins showed high susceptibility to gastrointestinal enzymes, while a partial -lactoglobulin resistance to pepsin was observed. Concerning in vitro allergenicity, a tendency of reduction was demonstrated in UHT and powdered milk samples after digestion in the stomach. Following the intestinal digestion, all milk samples presented low allergenicity, over 96% reduction of antibody binding. These data corroborates to the understanding of the effects of the world ́s most used heat treatments in cow's milk proteindigestibility and allergenicity. 650 $aCows 650 $aFood processing 650 $aFood technology 650 $aMilk 650 $aMilk allergy 650 $aPasteurization 650 $aProteins 650 $aRaw milk 653 $aProtein allergy 653 $aUHT process 700 1 $aOZORIO, L. 700 1 $aAZEVEDO, T. de L. 700 1 $aCABRAL, L. M. C. 700 1 $aSILVA, C. M. 773 $tCarpathian Journal of Food Science and Technology$gv. 14, n. 3, p. 190-196, 2022.
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