Effect of heat treatment on the antigenicity of bovine -lactalbumin and -lactoglobulin in whey protein isolate

被引：96
|
作者：
Bu, Guanhao [1 ]
Luo, Yongkang [1 ]
Zheng, Zhe [1 ]
Zheng, Hai [1 ]
机构：
[1] China Agr Univ, Funct Dairy Lab, Coll Food Sci & Nutr Engn, Beijing 100094, Peoples R China
来源：
FOOD AND AGRICULTURAL IMMUNOLOGY | 2009年 / 20卷 / 03期
基金：
中国国家自然科学基金;
关键词：
-lactalbumin; -lactoglobulin; antigenicity; ELISA; heat treatment; BETA-LACTOGLOBULIN; ALPHA-LACTALBUMIN; IGE BINDING; SKIM MILK; DENATURATION; AGGREGATION; KINETICS; SOLUBILITY;
D O I：
10.1080/09540100903026116
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of heat treatment on the antigenicity of -lactalbumin (-LA) and -lactoglobulin (-LG) in whey protein isolate (WPI) was investigated at temperatures in the range of 50-120 degrees C for times from 0.5 to 30 min. The antigenicity was determined by an indirect competitive enzyme-linked immunosorbent assay. The heat denaturation of -LA and -LG was revealed by SDS-PAGE electrophoresis. The antigenicity of -LA and -LG increased with increasing temperature from 50 to 90 degrees C and the highest antigenicity of -LA and -LG was detected at 90 degrees C. However, above 90 degrees C the antigenicity of both proteins showed a remarkable decrease. When treated at 120 degrees C for 20 min, the antigenicity of -LA decreased below the initial value of the untreated sample. The antigenicity of -LA and -LG in WPI can be decreased at certain heat temperature and time.
引用
收藏
页码：195 / 206
页数：12
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