Preparation of Fresh Cheese from Caprine Milk as a Model for the Reduction of Allergenicity
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概要
- 論文の詳細を見る
Fresh cheese was prepared from caprine milk by isoelectric precipitation as a model experiment for reducing the allergenicity of milk. After acidic precipitation of casein, the β-lactoglobulin content in curd was determined by ELISA using monoclonal antibody (MAb-β209). The β-lactoglobulin content was very high in the fresh cheese obtained from heat-treated (85oC) bovine or caprine milk, while that obtained from untreated milk contained none of this protein. Taking it into account that caprine milk has only a small amount of αs1-casein, one of the major bovine milk allergens, the caprine fresh cheese sterilized after processing by precipitation may be useful as a protein source of low allergenicity.
- 財団法人 学会誌刊行センターの論文
- 2009-06-01
著者
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Yamato Masayuki
Division Of Preventive Environment And Nutrition Department Of Nutritional Science Graduate School O
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Yamato Masayuki
Institute Of Advanced Biomedical Engineering And Science Tokyo Women's Medical University
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Fujita Masaru
National Livestock Breeding Center Nagano Station
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Fujita Masaru
National Livestock Breeding Center
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KATAGIRI Mitsuaki
Iida Women's Junior College
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Tomotake Hiroyuki
Iida Women's Junior College
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Katagiri Mitsuaki
Iida Women's Junior College
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Yamato Masayuki
Institute Of Advanced Biochemical Engineering And Science Tokyo Women's Medical University
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