| Title |
Pieno baltymų alerginio aktyvumo ir jų modifikavimo taikant biotechnologinius metodus vertinimas / |
| Translation of Title |
Evaluation of milk proteins allergenic activity and their modification by using biotechnological methods. |
| Authors |
Žiūkaitė, Aušrinė |
| Full Text |
|
| Pages |
58 |
| Keywords [eng] |
milk proteins ; milk allergy ; allergenic activity ; ultrafiltration ; enzymatic hydrolysis |
| Abstract [eng] |
Allergy to milk and dairy products is one of the most common allergies in the world and mostly diagnosed for children. In order to reduce the allergenic activity of milk proteins, various modifications are made that may completely or partially affect milk allergens and their activity. Therefore, the final master's thesis aims at describing and analysing the methods of assessing the allergic activity of milk proteins and their modification. The object of the project is milk proteins. During the final project, the modification of milk proteins such as skim milk proteins, whey proteins and micellar casein was performed by using the following biotechnological methods: ultrafiltration and enzymatic hydrolysis. |
| Dissertation Institution |
Kauno technologijos universitetas. |
| Type |
Master thesis |
| Language |
Lithuanian |
| Publication date |
2020 |
