Journal
FOOD AND AGRICULTURAL IMMUNOLOGY
Volume 20, Issue 3, Pages 195-206Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/09540100903026116
Keywords
-lactalbumin; -lactoglobulin; antigenicity; ELISA; heat treatment
Funding
- National Natural Science Foundation of China [30471224, 30871817]
- National Science Technology Minister of China [2006BAD27B04, 2006BAD04A06]
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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.
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