Effects of sugars, heat treatment and enzymatic hydrolysis on the antigenicity of whey proteins

• Main Authors: Yi-Shan Chen, 陳怡姍
• Other Authors: Wang, Cheng-Hsin
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/33747045507896281216

碩士 === 靜宜大學 === 食品營養學系 === 99 === Ｍilk is an important protein source for human, but it may cause allergy for few people. The goals of this study were to investigate the effects of lactose, xylooligosaccharides, maltose, heat treatment and enzymatic hydrolysis on the antigenicity of whey proteins in the model system. Electrophoresis was used to analyze the structure changes of whey proteins. The binding ability of antibodies to whey proteins was evaluated by competitive indirect ELISA and immunoblotting. Electrophoresis revealed that whey proteins formed aggregates when heated to 60 ℃ and above. However, most of these aggregates could be dissolved by SDS-PAGE sample buffer. ELISA indicated that the antigencity of whey proteins increased slightly after heating, probably due to the protein denaturation and exposure of hidden epitopes. Sugars could retard the increase of antigencity of whey proteins caused by heating. Immunoblotting demonstrated the formation of glycated proteins when heating whey proteins with sugars. Whether adding sugars or not, combination of heat treatment and enzymatic hydrolysis reduced the antigencity of whey proteins significantly.