Effect of Heating on Allergenicity of Cow (CM), Goat (GM) and Sheep (SM) Milk Proteins

Boiling decreases binding of anti-cow milk IgE to CM proteins, whereas it increases binding of anti-goat and anti-sheep milk IgE to caseins, serum albumin, and the band between 49 and 62 KDa in GM and SM.

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Bibliographic Details
Published in:Journal of allergy and clinical immunology 2009-02, Vol.123 (2), p.S27-S27
Main Authors: Bencharitiwong, R, Butler, J, Vereda, A, Wegrzyn, A.H
Format: Article
Language:English
Subjects:
Allergies
Allergy and Immunology
Goats
Heating
Milk
Proteins
Online Access:Get full text
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Description
Summary:Boiling decreases binding of anti-cow milk IgE to CM proteins, whereas it increases binding of anti-goat and anti-sheep milk IgE to caseins, serum albumin, and the band between 49 and 62 KDa in GM and SM.
ISSN:0091-6749
1097-6825
DOI:10.1016/j.jaci.2008.12.119