Modification by natural sources to reduce immuno-reactivity of milk proteins
Abstract
The main aim of the current study was to reduce the IgE-binding capacity of cow’s milk through its chemical modification by natural source treatment. The presence of children allergic responses to cow's milk has become a growing concern in the world. A possible approach to reduce protein allergen is to block IgE-binding epitopes of protein allergen by various methods. One of them is protein glycation. We wanted to examine effect of some additives especially lemon juices on milk protein modification by using electrophoresis and 2D gel electrophoresis. As a result of this study lemon juice (ascorbic acid) enhanced glycation of milk proteins.
Keywords
Ascorbic acid,cow milk allergy,2-DE,glycation,IgE
Project Number
yok
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