What is the relevance of molecular weight?
In general, the lower the molecular weight of a protein, the lower the likelihood of protein sensitization and intolerance. Although there are no standard definitions regarding degree of hydrolysis, proteins that have been extensively hydrolyzed are generally smaller than those that are partially hydrolyzed (which are significantly smaller than those left intact). The size of proteins is measured by their molecular weight, in Dalton units. For example, the median molecular weight of the proteins in 100% whey protein, partially hydrolyzed GERBER® GOOD START® milk-based formulas is approximately 1,220 Daltons. This weight is significantly lower than the Dalton weight for intact 60% whey, 40% casein formula (14,125) and intact 52% casein, 48% whey formula (18,200).25 However, a lower molecular weight (or greater degree of hydrolysis) does not guarantee that a formula is effective in primary allergy prevention. All hydrolyzed formulas should be tested clinically to demonstrate efficacy.
