Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of its Digestibility and Immunoregulatory Properties

Whey protein (WP) has nutritional value, but the presence of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) cause allergic reactions. In this study, hypoallergenic whey hydrolyate (HWPH) was prepared by decomposing β-LG α-LA WP using exo- endo-type proteases. The enzyme mixing ratio reaction conditions were optimized response surface methodology (RSM). Degradation confirmed through gel electrophoresis, digestion, absorption rate, immunostimulatory measured in vitro vivo systems. Through RSM analysis, optimal hydrolysis for degradation included a 1:1 mixture Alcalase Prozyme reacted 10 h at 1.0% concentration relative to substrate. molecular weight HWPH <5 kDa, leucine prominent free amino acid. Both tests showed that digestibility intestinal permeability higher than WP. BALB/c mice, as compared WP, reduced reactions inducing elevated Type 1/Type 2 helper T cell blood, splenocytes, small intestine. Thus, may be utilized variety low allergenicity products intended infants, adults, elderly.