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Effects of two different domestic boiling practices on the allergenicity of cow's milk proteins
Author(s) -
Lamberti Cristina,
Baro Cristina,
Giribaldi Marzia,
Napolitano Lorenzo,
Cavallarin Laura,
Giuffrida Maria Gabriella
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8728
Subject(s) - food science , chemistry , cow milk , milk protein , boiling , beta lactoglobulin , raw milk , whey protein , organic chemistry
BACKGROUND The sale of raw drinking milk through automatic dispensers is permitted in some EU member states, but consumers are usually advised to boil the milk before consumption. The present study has been conducted to evaluate the effects of two common domestic boiling techniques on the proteins of raw milk and, in particular, on their potential allergenicity. RESULTS Native one‐dimensional electrophoresis, N‐terminal amino acid sequencing and immunoblotting have been used to characterize the protein pattern and to evaluate the possible changes in the allergenic properties of the processed milk. The main result of this investigation is that heating induces the aggregation of β ‐lactoglobulin in higher‐molecular‐weight products, while caseins seem to be more resistant to the treatments. β ‐Lactoglobulin aggregates have been found to be non‐immunoreactive with the sera of subjects suffering from cow's milk protein allergy. CONCLUSION Domestic boiling modifies the milk protein profile, causing a minor reduction in milk allergenicity. © 2017 Society of Chemical Industry