WHEY-PROTEIN ANTIGENICITY REDUCTION BY FUNGAL PROTEINASES AND A PEPSIN PANCREATIN COMBINATION

Whey protein components were hydrolyzed with Corolase 7092(TM) (peptid ases from Aspergillus strains), pepsin and Corolase PP(TM) (a mixture of pancreatic enzymes), either individually or in combination, in tria ls to eliminate protein allergenicity. The hydrolysates were character ized by physico-chemical and by immunological techniques using sera fr om patients allergic to milk proteins. Enzyme specificity rather than degree of hydrolysis or molecular mass distribution of hydrolysates de termined the residual antigenicity of the whey proteins. Ultrafiltrati on was a prerequisite for obtaining hypoallergenic whey protein hydrol ysates.