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

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

Creator:

Wróblewska, Barbara ; Jędrychowski, Lucjan

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Subtitle:

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

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

Technological processes can affect immunoreactivity properties. Pasteurization applied during production of milk can decrease proteins immunoreactivity.Such severe conditions (90°C/15 min) reduced immunoreactivity of a-la and p-lgto 12,72% and 18,74%, respectively. Ultrasonic and microwave processes provedmuch more effective than severe pasteurization. Ultrasonics in a temperature of50°C for 1 hour reduced a-la and P-lg to 0,88% and 6,42%, respectively.Microwaving in a temperature of 98°C for 2 min. reduced a-la and P-lg to 1,37%and 12,86%, respectively. Lactic acid fermentation decreased milk proteins immunoreactivity to below 1%. The products obtained retained good organoleptic properties (acid taste and aroma). The allergenicity assay performed in vivo of bothwhey proteins was only slightly attenuated.

Relation:

Biotechnologia, vol.54, 3 (2001)-.

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Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:138894 ; IChB B-50

Source:

Library of Institute of Bioorganic Chemistry PAS

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Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

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Subject and keywords:

biotechnology

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Last modified:

Oct 2, 2020

In our library since:

Sep 14, 2020

Number of object content downloads / hits:

392

All available object's versions:

https://rcin.org.pl./publication/174185

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Biotechnologia

Edition name	Date
Zmiany właściwości immunoreaktywnych białek mleka krowiego w wybranych procesach termicznych i fermentacji mlekowej	Oct 2, 2020

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