Research Article

Modification by natural sources to reduce immuno-reactivity of milk proteins

Volume: 41 Number: 1 March 22, 2020
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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

Supporting Institution

yok

Project Number

yok

References

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Publication Date

March 22, 2020

Submission Date

December 10, 2019

Acceptance Date

February 11, 2020

Published in Issue

Year 1970 Volume: 41 Number: 1

DOI

https://doi.org/10.17776/csj.657593

IZ

https://izlik.org/JA43RW95HM

Cite

RIS / Bibtex
APA
Akkaya, R., Akkaya, B., & Çetinkaya, S. (2020). Modification by natural sources to reduce immuno-reactivity of milk proteins. Cumhuriyet Science Journal, 41(1), 235-238. https://doi.org/10.17776/csj.657593

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