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Modification of IgE Binding during Heat Processing of the Cow's Milk Allergen ?-Lactoglobulin
SIK – Institutet för livsmedel och bioteknik.
2004 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 52, no 5, 1398-1403 p.Article in journal (Refereed)
Abstract [en]

The effect of heat treatment on the IgE binding ability of ?-lactoglobulin, as pure protein or in whole milk, was studied by inhibition of IgE antibody binding using FEIA-CAP inhibition. A slight but significant decreased IgE binding was seen between unheated and heat-treated ?-lactoglobulin solution at 74 °C (IC50 = 2.03 and 3.59 ?g/mL, respectively, p = 0.032). A more pronounced decrease was found at 90 °C with an IC50 of 8.45 ?g/mL (p = 0.014). The inhibition of IgE binding of milk after heat treatment at 90 °C was also significantly decreased (p = 0.007). However, at all heat treatments, a similar total amount of IgE antibodies could be inhibited at a sufficiently high concentration of ?-lactoglobulin. The inhibiting ability of ?-lactoglobulin was significantly impaired in some fermented acidified milk products such as yogurt as compared to that in nonfermented milk (p < 0.001). There was only a small difference of IgE binding between the native forms of genetic variants A and B.

Place, publisher, year, edition, pages
2004. Vol. 52, no 5, 1398-1403 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8779PubMedID: 14995152OAI: oai:DiVA.org:ri-8779DiVA: diva2:966652
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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