Milk protein concentrate (MPC) is one of the major allergens in food. This study aimed to analyze the peptide profiles and potential allergenicity of the extensive hydrolysates of MPC (EMPHs) using the peptidomics approach. Results demonstrated that when the hydrolysis time was 4 h, the degree of hydrolysis of the four EMPHs (AX, Alcalase-Protamex), (AD, Alcalase-Protease A 2SD), (AE, Alcalase-Flavourzyme) and (AH, Alcalase-ProteAXH) were 12.45%, 18.48%, 18.87% and 16.77%, respectively. The results of size exclusion chromatography showed no significant difference, when the hydrolysis time exceeded 3 h. A total of 16 allergic peptides were identified in the EMPHs by LC-MS/MS. The peptide profiles and the coverage of master protein of the four EMPHs were different. The results of the enzyme-linked immunoassay and KU812 cell model showed that the allergenicity of the EMPHs samples was significantly reduced. This study provided strong support for the application of EMPHs in hypoallergenic formula foods.

牛奶浓缩蛋白 (MPC) 是食品中的主要过敏原之一。本研究旨在使用肽组学方法分析 MPC 广泛水解产物 (EMPH) 的肽谱和潜在过敏性。结果表明，当水解时间为 4 小时时，四种 EMPH（AX，Alcalase-Protamex）、（AD，Alcalase-Protease A 2SD）、（AE，Alcalase-Flavourzyme）和（AH，Alcalase- ProteAXH）分别为 12.45%、18.48%、18.87% 和 16.77%。当水解时间超过 3 h 时，尺寸排阻色谱结果无显着差异。通过 LC-MS/MS 在 EMPH 中鉴定出总共 16 种过敏肽。四种 EMPH 的肽谱和主蛋白覆盖率不同。酶联免疫分析和KU812细胞模型结果表明，EMPHs样品的致敏性明显降低。该研究为EMPHs在低致敏配方食品中的应用提供了强有力的支持。