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Effect of temperature on immunoreactive properties of cow milk whey protein. I. α-lactalbumin

Mierzejewska, D. and Kubicka, E. (2003) Effect of temperature on immunoreactive properties of cow milk whey protein. I. α-lactalbumin. Acta Alimentaria, 32 (3). pp. 237-245. ISSN 0139-3006

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Abstract

The effect of heat induced changes on the immunoreactivity of a-lactalbumin (a-la) in whey was evaluated. Whey and acidified a-la solutions were heated for various times at temperatures between 60 and 100 °C. After heating, the samples were clarified and the protein content (by Bradford's method), the quantity of a-la (by FPLC method) and the immune response to an anti a-la probe were determined. The samples heated at 80 °C were characterized by the highest a-la immunoreactivity properties. Raising temperature up to 90 °C and 100 °C caused a marked decrease in a-la immunoreactivity. As was found by FPLC method in the samples heated at 60 and 65 °C, a-la content changes were not statistically significant. A gradual decrease in the content of a-la was observed with increased temperature and duration of heating.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 16 Feb 2017 07:58
Last Modified: 16 Feb 2017 07:58
URI: http://real.mtak.hu/id/eprint/49141

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