Effect of temperature on immunoreactive properties of the cow milk whey protein β-lactoglobulin

被引：0
|
作者：
Mierzejewska, D. [1 ]
Kubicka, E. [1 ]
机构：
[1] Polish Acad Sci, Div Food Sci, Inst Anim Reprod & Food Res, PL-10747 Olsztyn, Poland
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2006年 / 61卷 / 01期
关键词：
whey proteins (allergenicity of beta-lactoglobulin; influence of heating);
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to determine the effect of heat treatment on immunoreactive properties of beta-lactoglobulin (beta-lg) in whey. Whey and beta-lg solutions were heated at various time intervals at temperatures between 60 and 100 degrees C. After heating, the samples were clarified, and protein content (by Bradford's method), quantity of beta-lg (by FPLC method), and immunoreactive properties ((ELISA) were determined. The highest increase in the immunoreactive properties of beta-lg was observed at 65 degrees C with a marked decrease at 100 degrees C. It can be concluded that the allergenicity of whey proteins can be modulated during the heat treatment depending on temperature and duration of heating.
引用
收藏
页码：69 / 72
页数：4
相关论文
共 50 条
  • [41] Study on the Simultaneously Quantitative Detection for β-Lactoglobulin and Lactoferrin of Cow Milk by Using Protein Chip Technique
    Yin, Ji Yong
    Huo, Jun Sheng
    Ma, Xin Xin
    Sun, Jing
    Huang, Jian
    BIOMEDICAL AND ENVIRONMENTAL SCIENCES, 2017, 30 (12) : 875 - 886
  • [42] Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk
    El-Hatmi, Halima
    Jrad, Zeineb
    Salhi, Imed
    Aguibi, Amel
    Nadri, Amel
    Khorchani, Touhami
    MLJEKARSTVO, 2015, 65 (03): : 159 - 167
  • [43] Separation and characterization of β-lactoglobulin and α-lactalbumin from whey and whey protein preparations
    Alomirah, HF
    Alli, I
    INTERNATIONAL DAIRY JOURNAL, 2004, 14 (05) : 411 - 419
  • [44] Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion
    Li, Zheng
    Luo, Yongkang
    Feng, Ligeng
    Liao, Ping
    FOOD AND AGRICULTURAL IMMUNOLOGY, 2013, 24 (04) : 433 - 443
  • [45] Detection of β-lactoglobulin in human breast milk after cow's milk ingestion
    Manuyakorn, W.
    Matangkasombut, P.
    Padungpak, S.
    Thaloengsok, S.
    Kamchaisatian, W.
    Sasisakulporn, C.
    Teawsomboonkit, W.
    Benjaponpitak, S.
    ALLERGY, 2016, 71 : 392 - 393
  • [46] The effect of heat treatment on the microstructure and functional properties of whey protein from goat milk
    Zhao, Xuan
    Cheng, Ming
    Zhang, Xuexi
    Li, Xiangying
    Chen, Di
    Qin, Yusi
    Wang, Jianmin
    Wang, Cunfang
    JOURNAL OF DAIRY SCIENCE, 2020, 103 (02) : 1289 - 1302
  • [47] Effect of heat treatment on the antigenicity of bovine -lactalbumin and -lactoglobulin in whey protein isolate
    Bu, Guanhao
    Luo, Yongkang
    Zheng, Zhe
    Zheng, Hai
    FOOD AND AGRICULTURAL IMMUNOLOGY, 2009, 20 (03) : 195 - 206
  • [48] Gel characteristics of beta-lactoglobulin, whey protein concentrate and whey protein isolate
    Twomey, M
    Keogh, MK
    Mehra, R
    OKennedy, BT
    JOURNAL OF TEXTURE STUDIES, 1997, 28 (04) : 387 - 403
  • [49] Emulsifying properties of whey protein concentrate and caseinomacropeptide of cow, ewe and goat
    Martin-Diana, AB
    Frias, J
    Fontecha, J
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2005, 60 (04): : 363 - 366A
  • [50] EFFECT OF ADDITION OF WHEY-PROTEIN CONCENTRATE ON THE SENSORY AND INSTRON TEXTURE PROFILE OF KHOA MADE FROM COW MILK
    PATEL, RS
    GUPTA, VK
    SINGH, S
    REUTER, H
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1993, 30 (01): : 64 - 65
12345