Effect of heat treatment on the antigenicity of bovine α-lactalbumin and -lactoglobulin in whey protein isolate
The effect of heat treatment on the antigenicity of α-lactalbumin (α-LA) and -lactoglobulin (-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 -LG was revealed by SDS-PAGE electrophoresis. The antigenicity of α-LA and -LG increased with increasing temperature from 50 to 90°C and the highest antigenicity of α-LA and -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 -LG in WPI can be decreased at certain heat temperature and time.
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Document Type: Research Article
Affiliations: Functional Dairy Lab, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P.R. China
Publication date: September 1, 2009