- Published: June 2009
- Region: Germany
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Reduction of Milk Proteins Allergenicity. Edition No. 1
- Published: January 2012
- Region: Global
- 96 Pages
- VDM Publishing House
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' ß-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.
Marcus Ertelt, Dipl.Inf.: Study of Computer Science at the Humboldt Universität zu Berlin. This work was done as part of an employment as student researcher in a molecular-biologic research group of the Charité and the Max-Delbrück-Center in Berlin. Currently working as software-developer and software-architect for the DATEV eG in Nuremberg.