| 光谱学与光谱分析 |
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| Spectroscopic Studies on the Relationship Between Heat Treatment Process and Immunogenicity of β-Lactoglobulin in Milk |
| WU Xu-li1，2, ZHU Qian-qian3，CHENG Xiao-juan3, XU Hong3, LIU Zhi-gang2, WU Hui1* |
1. College of Light Industry and Food Science, South China University of Technology, Guangzhou 510642, China
2. Allergy and Immunology Institute, School of Medicine, Shenzhen University, Shenzhen 518060, China
3. College of Chemistry and Chemical Engineering, Shenzhen University, Shenzhen 518060, China |
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Abstract The thermal denaturation of β-lactoglobulin of milk was investigated by using DSC, circular dichroism spectra, and fluorescence spectra systematically. And its corresponding immunogenicity was tested with ELISA experiments. In addition, bioinformatics methods were also used to explain the spectral characteristics and its corresponding immunogenic change, analyze the conformational changes of the protein during thermal denaturation, and discuss the relationship between conformational change of β-lactoglobulin caused by heat and immunogenic change. Results from this study should be useful to the establishment of a spectral method examining the extent of thermal denaturation of the food allergen, and be helpful to the understanding of the mechanism of immunogenic change of food allergen treated by heat.
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Received: 2010-06-03
Accepted: 2010-11-20
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Corresponding Authors:
WU Hui
E-mail: fehwu@scut.edu.cn
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