Skip to main content
padlock icon - secure page this page is secure

Conjugation of functional oligosaccharides reduced in vitro allergenicity of β-lactoglobulin

Buy Article:

$63.00 + tax (Refund Policy)

Bovine β-lactoglobulin (βLG) was conjugated with fructooligosaccharides (FOS), galactooligosaccharides (GOS) and isomaltooligosacharides (IMO) by Maillard reaction in an effort to reduce the allergenicity of βLG. Fourier transform infrared spectra indicated that βLG was bound to FOS, GOS and IMO covalently. Structural analyses by dichroism spectra and fluorescence studies suggested that the surface of βLG in each conjugate was covered with oligosaccharides without apparent disruption of native conformation. The βLG-oligosaccharides conjugates almost maintained the retinol-binding activity of βLG. Enzyme-linked immunosorbent assay indicated that, conjugation of βLG with these functional oligosaccharides was effective in reducing the allergenicity of βLG.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
No Metrics

Keywords: oligosaccharide; protein conjugation; reduced allergenicity; β-lactoglobulin

Document Type: Research Article

Affiliations: 1: College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510642, Guangdong Province, PR China 2: School of Medicine, Shenzhen University, Shenzhen, 518060, Guangdong Province, PR China

Publication date: December 1, 2013

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more