MOLECULAR-MASS DISTRIBUTION, IMMUNOLOGICAL PROPERTIES AND NUTRITIVE-VALUE OF WHEY-PROTEIN HYDROLYSATES

Whey protein concentrate was hydrolyzed using the technical food-grade enzyme Corolase 7092 in order to abolish the allergenicity of whey pr oteins. The immunological properties of the hydrolysates were tested i n vitro with a human-immunoglobulin E (human-IgE) enzyme-linked immuno sorbent assay (ELISA) using sera obtained from children allergic to mi lk proteins and in vivo with a mouse-rat heterologous passive cutaneou s anaphylactic test and an anaphylactic shock test in mice. The protei n efficiency ratio, determined in young growing rats, was compared to that of casein. Ultrafiltration of the hydrolysates appeared to be nec essary to obtain a hypo-allergenic product. The minimal molecular mass to elicit immunogenicity and allergenicity of whey protein hydrolysat es appeared to be between 3,000 and 5,000 Da, so the molecular weight cut-off value of the filters required must be in this range. Although there was no evidence that extensively hydrolyzed whey protein is nutr itionally inferior to casein, the slightly bitter taste might reduce f ood intake.