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

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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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Keywords: Maillard reaction; antigenicity; glucose; whey protein isolate; -lactoglobulin

Document Type: Research Article

Affiliations: 1: 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 2: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China

Publication date: June 1, 2010

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