乳业科学与技术2012，Vol.35Issue(1)：1-3,3.
不同糖与乳清蛋白的美拉德反应对β-乳球蛋白致敏性的影响
Effect of Maillard Reaction between Whey Protein and Different Sugars on the Allergenicity of β-Lactoglobulin
曹寒馨 1汪何雅 1钱和1
作者信息
- 1. 江南大学食品安全与质量控制研究室,江苏无锡214122
- 折叠
摘要
Abstract
In our current study, SDS-PAGE and indirect ELISA were both used to investigate the effect of Maillard reaction between whey protein and different sugars on the allergenicity of β-lactoglobulin. It was indicated that better results were achieved when pentose instead of hexose, a monosaccharide instead of a polysaccharide or a thermo-instable polysaccharide instead of a thermostable one was used to react with whey protein. Xyololigosaccharide had less effect on the flavor of Maillard reaction products, resulted in a lower browning rate, and was more effective in reducing the allergenicity of β -lactoglobulin.关键词
β-乳球蛋白/抗过敏/十二烷基磺酸钠-聚丙烯酰胺凝胶电泳/间接竞争酶联免疫吸附Key words
β-1actoglobulin/anti-allergy soduim dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)/indirect competition enzyme-linked immunosorbent assay (ELISA)分类
轻工纺织引用本文复制引用
曹寒馨,汪何雅,钱和..不同糖与乳清蛋白的美拉德反应对β-乳球蛋白致敏性的影响[J].乳业科学与技术,2012,35(1):1-3,3.
