Effects of ohmic heating on the immunoreactivity of β-lactoglobulin – a relationship towards structural aspects
Ricardo N. Pereira, Joana Costa, Rui M. Rodrigues, Caterina Villa, Luís Machado, Isabel Mafra, António A. Vicente
Abstract
and 25 kHz) during LTLT increased the immunoreactivity of monomeric β-LG. The thermal and electrical variables of OH change the balance between monomeric and aggregated forms of β-LG, affecting their ability to bind specific antibodies. These outcomes bring novel insights into how to modulate OH aiming at reducing the allergenic potential of β-LG based products.
Topics & Concepts
Ohmic contactJoule heatingMonomerChemistryFood scienceBiophysicsMaterials scienceCrystallographyNanotechnologyBiologyComposite materialPolymerLayer (electronics)Proteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods