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Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates

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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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Keywords: Milk protein concentrates; antigenicity; heat treatment; potential allergenicity

Document Type: Research Article

Affiliations: 1: 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 2: Department of Gastroenterology, Children's Hospital, Zhejiang University School of Medicine, Hangzhou, People's Republic of China

Publication date: May 3, 2016

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