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

• Authors: B. Wroblewska , Jedrychowski L. Jedrychowski , L. Jedrychowski
• 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.

Keywords

EN

ALLERGENICITY; ELISA; IMMUNOREACTIVITY; LACTIC ACID BACTERIA; PASTERIZATION

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Publisher: Committee of Biotechnology, Polish Academy of Sciences
• Journal: Biotechnologia
• Year: 2001
• Issue: 3
• Pages: 189-201

Contributors

author

B. Wroblewska

author

Jedrychowski L. Jedrychowski

author

L. Jedrychowski

• 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: [e-mail]