The effects of heat treatment on the antigenicity and potential allergenicity of α-Lactalbumin (α-LA), β-Lactoglobulin (β-LG), α-casein (α-CN), and β-casein (β-CN) in milk protein concentrates (MPCs) were investigated at temperatures in the
range of 65–100°C for times from 10 to 30 min. The antigenicity and potential allergenicity of α-LA decreased significantly. The antigenicity of β-LG was sharply increased throughout the heat treatment, while the potential allergenicity decreased significantly only
at 85°C and 100°C for 25 min. The antigenicity of α-CN and β-CN showed fluctuated changes, but were all lower than untreated sample. The α-CN potential allergenicity decreased when heated at 65°C and 70°C for 25 min. Compared with untreated sample,
the potential allergenicity of β-CN increased sharply after heat treatment. The results showed that different proteins in the MPCs showed different sensitivities under heat treatment.
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Milk protein concentrates;
Document Type: Research Article
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China
Department of Gastroenterology, Children's Hospital, Zhejiang University School of Medicine, Hangzhou, People's Republic of China
May 3, 2016
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