Milk processing technologies for the control of cow’s milk protein allergens are reviewed in this paper. Cow’s milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow’s milk have been found to be β-lactoglobulin, α-lactalbumin and caseins. Strategies for destroying or modifying these allergens to eliminate milk allergy are being sought by scientists all over the world. In this paper, the main processing technologies used to prevent and eliminate cow’s milk allergy are presented and discussed, including heat treatment, glycation reaction, high pressure, enzymatic hydrolysis and lactic acid fermentation. Additionally, how regulating and optimizing the processing conditions can help reduce cow’s milk protein allergenicity is being investigated. These strategies should provide valuable support for the development of hypoallergenic milk products in the future.
Temperature- and excitation-power-dependent photoluminescence measurements were carried out for the multilayer structure of Ge islands grown on a Si(001) substrate by gas-source molecular-beam epitaxy. When the excitation power increases from 10 to 400 mW, the photoluminescence peak from the Ge islands showed a large linear blueshift of 34 meV while that of the wetting layers did not change much. These two different power dependences are explained in terms of type-II and type-I band alignments for the islands and the wetting layers, respectively. When the sample temperature increased from 8 to 20 K, an anomalous increase of photoluminescence intensity for islands was accompanied by a rapid decrease of that from the wetting layers, implying that a large portion of photon-induced carriers in the wetting layer was transfered to the neighboring islands and the Si layer, respectively, thus resulting in an increase of photoluminescence intensity of the islands.
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