ANTIGENICITY OF CASEINOPHOSPHOPEPTIDES PREPARED FROM BUFFALO CASEIN

In the present study, the antigenicity of caseinophosphopeptides (CPPs) enriched from the hydrolysis of buffalo casein with trypsin and neutrase was studied using a mouse model system. Relative levels of specific IgE and IgG made in respone to intraperitoneal sensitization to CPPs enriched samples were determined using indirect ELISA. It was found that the CPPs enriched samples prepared from both the enzymes, i.e. trypsin and neutrase, were less antigenic as compared to intact protein, i.e. sodium caseinate. Among the CPPs enriched samples, the antigencity of trypsin samples was less than that of neutrase samples. The results suggested that these CPPs enriched samples can be used as a food ingredient for food designed for hypoallergenic persons.