Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate

Authors: Bu, Guanhao¹; Luo, Yongkang¹; Zheng, Zhe¹; Zheng, Hai¹

Source: Food and Agricultural Immunology, Volume 20, Number 3, September 2009 , pp. 195-206(12)

Publisher: Taylor and Francis Ltd

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Abstract:

The effect of heat treatment on the antigenicity of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) in whey protein isolate (WPI) was investigated at temperatures in the range of 50-120°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 α-LA and β-LG was revealed by SDS-PAGE electrophoresis. The antigenicity of α-LA and β-LG increased with increasing temperature from 50 to 90°C and the highest antigenicity of α-LA and β-LG was detected at 90°C. However, above 90°C the antigenicity of both proteins showed a remarkable decrease. When treated at 120°C for 20 min, the antigenicity of α-LA decreased below the initial value of the untreated sample. The antigenicity of α-LA and β-LG in WPI can be decreased at certain heat temperature and time.

Keywords: α-lactalbumin; β-lactoglobulin; antigenicity; ELISA; heat treatment

Document Type: Research article

DOI: 10.1080/09540100903026116

Affiliations: 1: Functional Dairy Lab, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P.R. China

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