Actinidin-induced hydrolysis of milk proteins: Effect on antigenicity. (1st May 2022)
- Record Type:
- Journal Article
- Title:
- Actinidin-induced hydrolysis of milk proteins: Effect on antigenicity. (1st May 2022)
- Main Title:
- Actinidin-induced hydrolysis of milk proteins: Effect on antigenicity
- Authors:
- Kaur, S.
Huppertz, T.
Vasiljevic, T. - Abstract:
- Abstract: Actinidin was used to hydrolyse proteins in whey protein isolate (WPI) and milk protein concentrate (MPC) to reduce immunoreactivity of β-lactoglobulin (β-LG) and αs1 -casein (αs1 -CN). Samples were incubated at an enzyme to substrate ratio of 1:100 (5.21 units of actinidin activity g −1 of protein) at 10 or 60 °C for up to 31 or 5 h, respectively. Protein hydrolysis was determined by the degree of hydrolysis and SDS-PAGE. Antigenicity of hydrolysates was determined by β-LG and αs1 -CN antibody-binding capacity using enzyme-linked immunosorbent assay (ELISA) quantification kits. ELISA showed significant reduction of antigenicity of β-LG and αs1 -CN with higher degree of hydrolysis (DH) by actinidin. At 60 °C, hydrolysis for 5 h resulted in antigenicity reduction of ∼43% for β-LG and ∼48% for αs1 -CN in MPC and ∼54% for β-LG in WPI. Hydrolysis at 10 °C for 31 h also resulted in decrease in antigenicity in MPC for β-LG and αs1 -CN by ∼39 and 42% respectively, but only 14% for β-LG in WPI. Treatment with actinidin can reduce the antigenicity by modification of protein conformation and cleavage and masking of epitopes of β-LG and αs1 -CN. Highlights: Actinidin, a plant protease from kiwi fruit, assessed for minimizing antigenicity of milk proteins. Milk protein concentrate or whey protein isolate used as a substrate. Lowering of antigenicity related to extent of hydrolysis. Antigenicity of αs1-CN and β-Lg reduced in a time and temperature dependent manner.
- Is Part Of:
- Lebensmittel-Wissenschaft + Technologie =. Volume 161(2022)
- Journal:
- Lebensmittel-Wissenschaft + Technologie =
- Issue:
- Volume 161(2022)
- Issue Display:
- Volume 161, Issue 2022 (2022)
- Year:
- 2022
- Volume:
- 161
- Issue:
- 2022
- Issue Sort Value:
- 2022-0161-2022-0000
- Page Start:
- Page End:
- Publication Date:
- 2022-05-01
- Subjects:
- Actinidin -- Proteolysis -- β-lactoglobulin -- αs1-casein -- Antigenicity
Food industry and trade -- Periodicals
Food -- Composition -- Periodicals
Microbiology -- Periodicals
Nutrition -- Periodicals
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/00236438 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.lwt.2022.113294 ↗
- Languages:
- English
- ISSNs:
- 0023-6438
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3983.070000
British Library DSC - BLDSS-3PM
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