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Russian Journal of Biotechnology
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Bioconversion of Milk Proteins in order to Reduce Residual Antigenicity
Bioconversion of Milk Proteins in order to Reduce Residual AntigenicityАвтор: N.V. Ponomareva, E.I. Mel’nikova, and E.V. Bogdanova Страница: 70-74
Bioconversion of Milk Proteins in order to Reduce Residual Antigenicity Biotekhnologiya, 2015, N 1, P. 70-74 UDC 551.48 : 591.146 : 612.017.3 Section: “Biologicals Technology”
N.V. Ponomareva, E.I. Mel’nikova, and E.V. Bogdanova * The Voronezh State University for Engineering Technologies, 394036, Voronezh Russia e-mail: ek-v-b@yandex.ru
The possibility of reducing the residual antigenicity of whey β-lactoglobulin, the main milk protein, using various mixtures of food proteases has been studied. A mixture of enzyme preparations that provides to most effective hydrolysis of β-lactoglobulin in whey ultrafiltration concentrate was selected (Flavorpro F766 MDP (3%) + Promod P439L (1,5%)). This system, as was shown by the in silico analysis, was also the most efficient in the decrease (by more than 66%) in the β-lactoglobulin allergenicity.
Key words: enzymatic hydrolysis of whey proteins, β-lactoglobulin allergenicity, residual antigenicity.
29.05.2015, 1530 просмотров. |
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