Digestibilidad de las proteínas alergénicas

[摘要] The food proteins in addition to its nutritional value are known to exert biological activities on the organism. Proteins may be modified by various technological methods such as thermal treatment, chemical and enzymatic; these structural modifications can alter their biological properties and allergenicity. Among the methods used to modify proteins is enzymatic hydrolysis. Many proteins by the complexity of their structure result to be allergenic, depending on the degree of hydrolysis may be reduced or not allergenic potential. For this reason it is of great interest to know what occurs to the allergenic proteins in the gastrointestinal digestion either in native or denatured form.

[学科分类] 生物技术

[关键词] Allergenicity;allergens;enzymatic hydrolysis;pepsin