The effect of weight ratio of protein to sugar (0.17-7.83), temperature (40-60°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.
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whey protein isolate;
Document Type: Research Article
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China,College of Cereal and Food Science, Henan University of Technology, Zhengzhou, P.R. China
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
June 1, 2010
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