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

作者：Qian Xu, Jing Shi, Minjing Yao, Mizu Jiang, Yongkang Luo · 发表于：Food and Agricultural Immunology · 年份：2015 · DOI：10.1080/09540105.2015.1117059 · 被引用次数：48 · 研究领域：Food Allergy and Anaphylaxis Research、Proteins in Food Systems、Milk Quality and Mastitis in Dairy Cows

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.