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
下载
收藏
页码：195 / 206
页数：12
相关论文
共 50 条
  • [31] Heat-induced interactions of whey proteins and casein micelles with different concentrations of α-lactalbumin and β-lactoglobulin
    Dalgleish, DG
    van Mourik, L
    Corredig, M
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (12) : 4806 - 4813
  • [32] Quantitative Characterization of Bovine Serum Albumin, α-Lactalbumin and β-Lactoglobulin in Commercial Whey Sample by RP-LC
    Mukhopadhyay, Goutam
    Khanam, Jasmina
    Nanda, Arunabha
    Sarkar, Arindam Basu
    CHROMATOGRAPHIA, 2010, 71 (7-8) : 699 - 702
  • [33] Effect of Whey Protein Isolate on Ice Recrystallization Characteristics in Whey Protein Isolate/κ-Carrageenan Matrix
    Chun, Ji-Yeon
    Kim, Ji-Min
    Min, Sang-Gi
    KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2012, 32 (05) : 627 - 634
  • [34] Effect of Ultrasonic Treatment on Functional Properties of Soy Protein Isolate-Whey Protein Isolate Mixture
    Cui, Qiang
    Wang, Lin
    Zhou, Guowei
    Dong, Yangyang
    Wang, Xibo
    Jiang, Lianzhou
    Shipin Kexue/Food Science, 2019, 40 (23): : 111 - 116
  • [35] PH AND HEAT-TREATMENT EFFECTS ON FOAMING OF WHEY-PROTEIN ISOLATE
    PHILLIPS, LG
    SCHULMAN, W
    KINSELLA, JE
    JOURNAL OF FOOD SCIENCE, 1990, 55 (04) : 1116 - 1119
  • [36] Effect of heat treatment on antirotaviral activity of bovine and ovine whey
    Antonio Parron, Jose
    Ripolles, Daniel
    Dolores Perez, Maria
    Calvo, Miguel
    Rasmussen, Jan Trige
    Sanchez, Lourdes
    INTERNATIONAL DAIRY JOURNAL, 2016, 60 : 78 - 85
  • [37] High pressure can reduce the antigenicity of bovine whey protein hydrolysates
    Penas, Elena
    Snel, Hans
    Floris, Rene
    Prestamo, Guadalupe
    Gomez, Rosario
    INTERNATIONAL DAIRY JOURNAL, 2006, 16 (09) : 969 - 975
  • [38] PRODUCTION OF ENRICHED BETA-LACTOGLOBULIN AND ALPHA-LACTALBUMIN WHEY-PROTEIN FRACTIONS
    SLACK, AW
    AMUNDSON, CH
    HILL, CG
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1986, 10 (01) : 19 - 30
  • [39] Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutions
    Sutariya, Suresh
    Patel, Hasmukh
    FOOD CHEMISTRY, 2017, 223 : 114 - 120
  • [40] Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems
    Jara, Federico
    Pilosof, Ana M. R.
    FOOD HYDROCOLLOIDS, 2011, 25 (03) : 374 - 380
12345