Allergenicity Investigation of Hydrolyzed αs1-Casein in Bovine Milk by Immobilized Protease

Abstract:

Protease was immobilized using sodium alginate as the carrier. The specific degradation of milk allergen (αs1-casein) was investigated. The immobilization conditions of protease, properties of immobilized enzyme and application in milk allergen removal were studied using the immobilized enzyme activity recovery rate as an index. The immobilization efficiency reached up to 67.5% under the optimal condition of immobilization achieved with 4.0% sodium alginate (ratio of mass to volume), 3% CaCl2 (ratio of mass to volume), the volume of sodium alginate and protease of 1∶3 and 0.5 h for immobilization reaction at pH 10.0 under 70 ℃. The activity of immobilized enzyme was retained over 40% used after six cycles. The milk allergen αs1-casein was specifically degraded when the immobilized protease adding to 2.0% wt skim milk solution at pH 10.0 under 60 ℃ for 25 minute.