Microwave irradiation under different pH conditions induced a decrease in β-lactoglobulin antigenicity

European Food Research and Technology

Volumn 229, Issue 5, 2009, Pages 779-783

  Grar, Hadria ^a   Kaddouri, Hanane ^a   Gourine, Hanane ^a   Negaoui, Hanane ^a   Kheroua, Omar ^a   Saïdi, Djamel ^a  

^a UNIVERSITY OF ORAN   (Algeria)

Author keywords

Lactoglobulin; Antigenicity; Cow's milk; Microwave irradiation; pH; Rabbit IgG

Indexed keywords

ANTIGENICITY; COW'S MILK; ENZYME LINKED IMMUNOSORBENT ASSAY; LACTOGLOBULIN; PH CONDITION; PH VALUE; POLYCLONAL ANTIBODY; PROTEIN COMPOSITION; RABBIT IGG; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBLE PROTEINS; WHEY PROTEINS;

CHEMICAL MODIFICATION; DIFFUSERS (OPTICAL); ELECTROPHORESIS; IRRADIATION; PH EFFECTS; PROTEINS; SODIUM; SODIUM SULFATE;

MICROWAVE IRRADIATION;

ORYCTOLAGUS CUNICULUS;

EID: 70349980260     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1114-0     Document Type: Article

References (28)

1. Kinsella JE, Whitehead DM (1989) Adv Food Nutr Res 33:343-438.
2. Adel-Patient K, Creminon C, Wal JM, Chatel JM (2000) Revue française d'allergologie et d'immunologie clinique 40:171-184.
3. Wal JM (2004) Ann Allergy Asthma Immunol 93:2-11.
4. Papiz MZ, Sawyer L, Eliopoulos EE, North ACT, Findlay JBC, Sivaprasadaras R, Jones TA, Newcomer ME, Kraulis PJ (1986) Nature 342:383-385.
5. Bohr H, Bohr J (2000) Phys Rev E 61:4310-4314.
6. Bohr H, Bohr J (2000) Bioelectromagnetics 21:68-72.
7. Finot PA (1996) Cah Nutr Diét 31:239-246.
8. Villamiel M, López-Fandiño R, Corzo N, Martínez-Castro I, Olano A (1996) Z Lebensm Unters Forsch 202:15-18.
9. Lerina IV, Kovalenko VA, Belous AM, Rozanova ED, Leonov BN, Morozova TF (1997) Biofizika 42:1029-1034.
10. Kaddouri H, El Mecherfi KE, Kheroua O, Saidi D (2006) Afr J Biotechnol 5:1267-1270.
11. Casal HL, Kohler V, Mantsch HH (1988) Biochim Biophys Acta 957:11-20.
12. Divsalar A, Saboury AA, Mansoori-Torshizi H, Hemmatinejad B (2006) Bull Korean Chem Soc 27:1801-1808.
13. Tanford C, Bunville LG, Nozaki Y (1959) J Am Chem Soc 81:4032-4036.
14. Sakurai K, Goto Y (2007) PNAS 104:15346-15351.
15. Lowry OH, Rosebrough NJ, Farr AL, Randall RI (1951) J Biol Chem 193:265-275.
16. Laemmli UK (1970) Nature 227:680-685.
17. Walker WA, Isselbacher KJ, Bloch RJ (1973) J Immunol 111:221-226.
18. Taha FS, Mohamed SS (2004) Lebensm Wiss Technol 37:99-104.
19. Englard S, Seifter S (1990) Methods Enzymol 182:285-300.
20. Fox PF (2003) In: Fox PF, McSweeney PLH (eds) Advanced dairy chemistry, vol I (Proteins). Kluwer Academic, London, pp 1-48.
21. Guzey D, McClements DJ (2006) Food Hydrocolloids 20:124-131.
22. Schmitt C, Sanchez C, Thomas F, Hardy J (1999) Food Hydrocolloids 13:483-496.
23. Bertrand-Harb C, Baday A, Dalgalarrondo M, Chobert JM, Haertlé T (2002) Nahrung Food 46:283-289.
24. Pelegrine DHG, Gasparetto CA (2005) Lebensmittel Wissenschaft und Technologie 38:77-80.
25. Etou MA, De Souza CH (2007) Biotechnology 6:431-435.
26. Kurisaki J, Nakamura S, Kaminogawa S, Yamauchi K (1982) Agric Biol Chem 4:2069-2075.
27. Otani H, Uchio T, Tokita F (1985) Agric Biol Chem 49:2531-2536.
28. Monaci L, Tregoat V, Arjon J, Hengel V, Anklam E (2006) Eur Food Res Technol 223:149-179.