Effect of isolation method of alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) on their immunoreactivity

Leman, J. . Inst. of Food Biotechnology; Wroblewska, B.; Jedrychowski, L.

Effect of isolation method of alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) on their immunoreactivity

1999

Leman, J. (Olsztyn Univ. of Agriculture and Technology (Poland). Inst. of Food Biotechnology) | Wroblewska, B. | Jedrychowski, L.

The effect of the isolation method of alpha-lactalbumin and beta-lactoglobulin on their antigenicity was examined. The methods used differed mostly in respect of heat treatment, being based on salting the proteins out from ultrafiltered whey. The isolated proteins were assayed for the composition and antigenicity with the ELISA method. The antigenicity of both proteins was found to be reduced as compared to native ones. The method of isolation that involved heat treatment (95øC per 15 min) appeared more efficient in reducing the protein antigenicities. The alpha-la antigenicity was affected less by heat treatment than beta-lg.

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