{'fraction_non_alphanumeric': 0.028913260219341975, 'fraction_numerical': 0.006979062811565304, 'mean_word_length': 5.562091503267974, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Effects of Heat, Ultrasound and Microwave Pretreatments on the Antigenicity of Whey Protein Concentrate (β-lactoglobulin)

The effects of heat (HT), ultrasound (US) and microwave (MW) pretreatments on the hydrolysis of whey protein concentrate (WPC) by Alcalase, Papain and Trypsin were analysed. Pretreatments were carried out for 10 min at 70oC for both heat treatment and microwave, for ultrasound at 800 W and samples were jacketed with ice during sonication while control not being subjected to any pretreatments. The effects of heat, ultrasound and microwave pretreatments on the degree of hydrolysis and antigencity of β-lactoglobulin (βLG) were evaluated. Pretreatments increased the degree of hydrolysis by all enzymes. Pretreatments of whey protein concentrate by heat, microwave and ultrasound before enzymatic hydrolysis decreased the antigencity for β-LG. Obtained results observed that microwave pretreatment was the most effective method in order to reduce whey protein antigencity (βLG).