nek Sütü Alerjenleri ve Kontrol Yöntemleri

İnek sütü alerjisi, çocuklarda görülen en yaygın gıda alerjilerinden birisi olup sindirim sonrası süt proteinlerine karşı ortaya çıkan olumsuz bir reaksiyondur. Yapılan çalışmalar inek sütü alerjisine yol açan esas alerjenlerin ulaktoglobulin ve kazeinler olduğunu, diğer proteinlerin de antijenik özelliklere sahip olduğunu göstermiştir. İnek sütünü diyetten çıkarmadan bu alerjenlerin kontrol altına alınması önemli bir sorun teşkil eder. İnek sütü proteinlerinin diyetten tamamen uzaklaştırılması beslenme açısından olumsuz etkide bulunacağından, son yıllarda yapılan araştırmalar farklı gıda işleme yöntemlerinin süt alerjenlerini kontrol altına almada etkisi üzerine odaklanmıştır. Bu nedenle inek sütü alerjisinin azaltılması için çeşitli teknolojik işlemler araştırılmakta ve uygulanmaktadır. Bu çalışmada, inek sütü alerjenlerinin yapısı, alerji oluşum nedenleri ve alerjenlerin kontrol altına alınmasında başvurulan (ısıl işlem, enzimatik hidroliz, Maillard reaksiyonu, yüksek basınç ve fermantasyon gibi) bazı teknolojik yöntemler derlenmiştir.

Cow's Milk Allergens and their Control Methods

Cow's milk allergy, one of the most common food allergies endemic in childhood, is a reaction arisen against milk proteins after digestion. Studies have been demonstrated that u-lactoglobulin and caseins are the major allergens caused to cow's milk allergy, and other milk proteins have antigenic properties. Controlling these allergens without elimination of cow's milk from the diet is an important problem to be solved. The complete elimination of cow's milk proteins from diet may have a negative effect on child nutrition; therefore, recently, studies have focused on the effects of food processing methods on controlling the milk allergens. Different processing techniques have been searched to reduce cow's milk allergy. In this study, the structures of cow's milk allergens, the reasons of allergic reaction and some technological methods such as heat treatment, enzymatic hydrolysis, Maillard Reaction, high pressure and fermentation applied for controlling the allergens have been reviewed.

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