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Number of results

Journal

2001 | 3 | 189-201

Article title

Changes of immunoreactive properties of cow milk proteins as a result of technological processing

Title variants

Languages of publication

PL

Abstracts

EN
Technological processes can affect immunoreactivity properties. Pasteurization applied during production of milk can decrease proteins immunoreactivity. Such severe conditions (90oC/15 min) reduced immunoreactivity of alpha-la and beta-lg to 12,72% and 18,74%, respectively. Ultrasonic and microwave processes proved much more effective than severe pasteurization. Ultrasonics in a temperature of 50oC for 1 hour reduced alpha-la and beta-lg to 0,88% and 6,42%, respectively. Microwaving in a temperature of 98 0C for 2 min. reduced alpha-la and beta-lg to 1,37% and 12,86%, respectively. Lactic acid fermentation decreased milk immunoreactivity to below 1%. The products obtained retained good organoleptic properties (acid taste and aroma). The allergenicity assay performed in vivo of both whey proteins was only slightly attenuated.

Journal

Year

Issue

3

Pages

189-201

Physical description

Contributors

References

Document Type

ARTICLE

Publication order reference

B.Wroblewska, Instytut Rozrodu Zwierzat i Badan Zywnosci, Polska Akademia Nauk, ul. Tuwima 10, 10-747 Olsztyn, Poland, e-mail: Barbara.Wroblewska@pan.olsztyn.pl

Identifiers

YADDA identifier

bwmeta1.element.element-from-psjc-6cf78ce0-f554-3554-8cc8-9f47c3ae15e5
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