Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates

The effects of heat treatment on the antigenicity and potential allergenicity of -Lactalbumin (-LA), -Lactoglobulin (-LG), -casein (-CN), and -casein (-CN) in milk protein concentrates (MPCs) were investigated at temperatures in the range of 65-100 degrees C for times from 10 to 30min. The antigenicity and potential allergenicity of -LA decreased significantly. The antigenicity of -LG was sharply increased throughout the heat treatment, while the potential allergenicity decreased significantly only at 85 degrees C and 100 degrees C for 25min. The antigenicity of -CN and -CN showed fluctuated changes, but were all lower than untreated sample. The -CN potential allergenicity decreased when heated at 65 degrees C and 70 degrees C for 25min. Compared with untreated sample, the potential allergenicity of -CN increased sharply after heat treatment. The results showed that different proteins in the MPCs showed different sensitivities under heat treatment.