Reduced antigenicity of -lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions

The effect of weight ratio of protein to sugar (0.17-7.83), temperature (40-60 degrees C) and time (24-120 h) on the antigenicity of -lactoglobulin (-LG) in conjugates of whey protein isolate (WPI) with glucose was investigated. Response surface methodology was used to carry out an optimisation of the reaction conditions leading to the minimum antigenicity of -LG. Conjugation of WPI with glucose could reduce effectively the antigenicity of -LG. This reduction of antigenicity could be controlled by regulating three independent variables (weight ratio of WPI to glucose, temperature and time). The model for optimal reaction conditions of a lower antigenicity of -LG was established. Weight ratio of WPI to glucose had the greatest effect on the antigenicity of -LG. Reaction time influenced the antigenicity of -LG to a lesser extent.