Combined lactic fermentation and enzymatic treatments affect the antigenicity of beta-lactoglobulin in cow milk and soymilk-cow milk mixture

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NSTL
Elsevier

外文摘要：This study evaluated the effect of lactic acid bacteria (LAB) fermentation combined with microbial transglutaminase (MTGase)-mediated modification on the antigenicity of beta-lactoglobulin (beta-LG) in cow milk and soymilk-cow milk mixture (SCMM). Results showed that MTGase-treatment could reduce the antibody binding reactivity of beta-LG, especially in the SCMM (declined to 37.1% compared to cow milk), and had a further significant decrease to 9.9% (P < 0.01) in the presence of LAB. Moreover, LAB combined with MTGase (LAB + MTGase) treatment enhanced the cross-linking degree of beta-LG, and the particle average size of aggregates formed in both cow milk and SCMM systems were also increased compared to LAB-treatment. Although the antigenicity of beta-LG was not eliminated during in vitro digestion phases, our findings suggested that LAB + MTGase-treatment could be a much more efficient approach to reduce the antigenicity of beta-LG in mixed soymilk-cow milk protein polymers compared to cow milk protein polymers.

外文关键词：

Microbial transglutaminasebeta-lactoglobulinSoymilk-cow milk mixtureAntigenicityLactic acid bacteria

作者：

Xing, Guangliang、Giosafatto, C. Valeria L.、Fusco, Antonio、Dong, Mingsheng、Mariniello, Loredana

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作者单位：

Changshu Inst Technol, Sch Biol & Food Engn, Changshu 215500, Jiangsu, Peoples R China

Univ Naples Federico II, Dept Chem Sci, Via Cinthia, I-80126 Naples, Italy

Presidio Osped Santa Maria Loreto Nuovo, Unita Operat Struttura Complessa Med Lab, ASL Na1 Ctr, I-80145 Naples, Italy

Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Jiangsu, Peoples R China

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出版年：

2021

DOI：

10.1016/j.lwt.2021.111178

LWT-Food Science & Technology

ISSN：0023-6438

年,卷(期)：2021.143

被引量3
参考文献量30