Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

The effects of microwave irradiation (MWI) treatment on the hydrolysis of a commercial bovine whey protein concentrate by Pronase, Chymotrypsin and five food grade enzymes (Papain, Corolases 7089 and PN-L 100, Alcalase and Neutrase) were analysed. Digestions were conducted for 5 min at 40 or 50 °C depending on the enzyme. Proteolysis was measured with o-phthaldialdehyde, reverse-phase high performance liquid chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis. The residual immunochemical reactivity was assessed by an enzyme-linked immuno-sorbent assay using two pools of seven sera from children allergic to bovine milk. The MWI increased the degree of hydrolysis by all enzymes. Pronase showed the highest proteolysis under MWI followed by Papain and Alcalase and very low immunoreactivity was detected by using either pool of sera in the respective hydrolysates. Proteolysis of dairy whey proteins by either of these enzymes in combination with MWI treatment has the potential to more efficiently produce hypoallergenic dairy hydrolysates.The “Comisión Interministerial De Ciencia y Tecnología” through the Project No AGL2000-1497 supported this workPeer Reviewe