Research progress on the characteristics of milk allergens and the effect of Maillard reaction and its assistance treatment on allergenicity.
- 2026-07
- Food chemistry 516
- PubMed: 42056772
- DOI: 10.1016/j.foodchem.2026.149386
Study Design
- Type
- Review
Milk allergy seriously affects human health, especially children, and Maillard reaction (MR) usually occurs during the production of dairy products. This review synthesizes the characteristics of milk allergens and the effect of MR on milk allergenicity. It is found that milk allergenic properties are primarily linked to the characteristic, structure and epitope of major milk allergens such as caseins (Bos d 8-Bos d 12), β-lactoglobulin (Bos d 5) and α-lactalbumin (Bos d 4). MR serves as a practical method for diminishing milk allergenicity, with its effectiveness being influenced by carbohydrate composition, allergen variety, MR time and temperature, etc. Oligosaccharides with a small molecular weight may be suitable for MR to modify milk allergens, probably resulting from the lower allergenicity and the lower production of harmful byproducts. Additionally, MR combined with polyphenol is a promising way to diminish milk allergenicity. These insights contribute to the production of hypoallergenic dairy products.