Comparison of .BETA.-Lactoglobulin Content in Dairy Products by Inhibition ELISA and Immunoblotting.
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概要
- 論文の詳細を見る
To estimate the effect of food processing on allergen content in dairy products, <I>β</I>-lactoglobulin (<I>β</I>-LG) contents of 4 milks, 5 yogurts and 6 cheeses were compared using inhibition ELISA (enzyme-linked immunosorbent assay), SDS-PAGE and immunoblotting. Results of the inhibition ELISA suggested that low temperature-pasteurized milk contained several times higher levels of <I>β</I>-LG than high temperature-pasteurized milk, and that yogurts contain a lower amount of <I>β</I>-LG than milks. On the contrary, results of SDS-PAGE and immunoblotting suggested that the degradation of milk proteins including <I>β</I>-LG during yogurt manufacturing was not very extensive. These results suggest that yogurts contain factor(s) which interfere some reactions of inhibition ELISA. <I>β</I>-LG was also detected in cheeses, though the level was lower than that of milks. Though milk proteins were degraded most extensively in Roquefort cheese, its <I>β</I>-LG level was the highest. Among them, processed cheese had the lowest amount of <I>β</I>-LG, followed by Emmental cheese. These results suggest that an appropriate application of specific bacteria is useful for the preparation of low allergenic dairy products.
- 社団法人 日本食品科学工学会の論文
著者
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Sugano Michihiro
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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Hassan Nasra
Laboratory Of Food Science Department Of Food Science And Technology Faculty Of Agriculture Kyushu U
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Yamada Koji
Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And
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TAKASUGI Mikako
Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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