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

页码：69 / 72

页数：4