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Effect of Conjugation of Cow Milk Whey Protein with Polyethylene Glycol on Changes in their Immunoreactive and Allergic Properties

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Polyethylene glycol (PEG) was conjugated with milk proteins to determine the changes of the immunoreactive properties of α-lactalbumin (α-la) and -lactoglobulin (-lg). The competitive ELISA method was applied to determine the antigenicity of modified protein, using rabbit polyclonal antibodies. The immunoreactivity decreased to 0.90 g ml-1 α-la (which corresponded with 0.05%) and 0.14 g ml-1 -lg (which corresponded with 0.08% of the immunoreactivity observed in raw milk). The determination of allergenicity of modified whey proteins was carried out on a group of 10 allergic patients and it was insignificantly weaker than that of a control sample of milk allergens.
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Keywords: ALLERGY; ALPHA-LA; BETA-LG; COW'S; ELISA; GLYCOL; MILK; POLYETHYLENE; PROTEIN; WHEY

Document Type: Research Article

Publication date: June 1, 2002

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