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Modification of IgE...
Modification of IgE binding to beta-lactoglobulin by fermentation and Proteolysis of cow's milk
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Ehn, B.-M. (författare)
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Allmere, T. (författare)
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Telemo, E. (författare)
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Bengtsson, U. (författare)
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- Ekstrand, Bo (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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(creator_code:org_t)
- 2005-04-09
- 2005
- Engelska.
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 53:9, s. 3743-3748
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http://www.scopus.co...
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- The effect of fermentation by Lactobacilliand of proteolytic hydrolysis of whole milk on the IgE binding ability of ?-lactoglobulin was studied using an ELISA inhibition assay. Sera from nine adult milk allergic patients were tested. The individual sera showed a similar inhibition pattern in the changes during fermentation and proteolysis. The degradation of ?-lactoglobulin was studied with liquid chromatography. In general, fermentation with Lactobacilli gave little effect on IgE binding, even though chromatography data showed a gradual degradation of ?-lactoglobulin. Proteolysis with trypsin, however, gave extensive degradation of ?-lactoglobulin and strongly decreased IgE binding. In addition, we measured the inhibition pattern of ?-lactoglobulin in various selected commercially available fermented milk products. These showed an IgE binding capacity similar to that of nonfermented high pasteurized milk. © 2005 American Chemical Society.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Food Engineering
- Livsmedelsteknik
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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