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Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion

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Response surface methodology was employed to study the effects of Maillard reaction conditions on the antigenicity of β-lactoglobulin (β-LG) in whey protein isolate (WPI) and to optimise the Maillard reaction conditions of WPI conjugate with oligoisomaltose under which the antigenicity of β-LG reduced to the minimum value. The antigenicity of β-LG and α-lactalbumin (α-LA) in natural and glycated WPI during simulated gastric digestion were investigated. The antigenicity of β-LG was reduced from 272.4 µg mL−1 to 30.99 µg mL−1 under the optimal Maillard reaction conditions. After 120 min simulated gastric digestion, the antigenicity of β-LG in natural and glycated WPI were 42.83 µg mL−1 and 15.66 µg mL−1, respectively. And the antigenicity of α-LA in natural and glycated WPI were 0.78 µg mL−1 and 0.03 µg mL−1, respectively.
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Keywords: Maillard; antigenicity; oligoisomaltose; simulated gastric digestion; whey protein; β-lactoglobulin

Document Type: Research Article

Affiliations: Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China

Publication date: December 1, 2013

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