Changes in Solubility, Allergenicity, and Digestibility of Cow's Milk Proteins in Baked Milk

It has been suggested that patients with cow's milk allergy can ingest baked milk without adverse reactions, although this has not been characterized sufficiently. Here, we investigated the solubility, allergenicity, and digestibility of αs1-casein and β-lactoglobulin when skim milk (SM) was mi...

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Bibliographic Details
Published in:Food Science and Technology Research 2020, Vol.26(1), pp.129-138
Main Authors: Naito, Michihiro, Yamada, Chikako, Matsuda, Tsukasa, Izumi, Hidehiko
Format: Article
Language:English
Subjects:
Allergenicity
Allergies
baked milk
Baking
Casein
Cow's milk
Digestibility
Enzyme-linked immunosorbent assay
Food
Food allergies
Gel electrophoresis
Gluten
Ingredients
Lactoglobulin
Milk
Proteins
Skim milk
Sodium lauryl sulfate
Solubility
Starch
αs1-casein
β-Lactoglobulin
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Summary:It has been suggested that patients with cow's milk allergy can ingest baked milk without adverse reactions, although this has not been characterized sufficiently. Here, we investigated the solubility, allergenicity, and digestibility of αs1-casein and β-lactoglobulin when skim milk (SM) was mixed with food ingredients, starch and gluten, and then baked. Samples were analyzed using competitive ELISA, SDS-PAGE, and immunoblot. The protein bands of cow's milk proteins (CMP) in baked SM with starch and gluten were shifted up. αs1-Casein and β-lactoglobulin in the PBS extract from the baked SM with gluten decreased compared with that in the baked SM with starch. αs1-Casein and β-lactoglobulin were detected as insoluble fractions. The allergenicity of CMP was significantly decreased by baking and when mixed with gluten. The digestibility of αs1-casein and β-lactoglobulin was unaffected by food ingredients, and insolubilized β-lactoglobulin was not digested and thus remained, especially in baked SM with gluten.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.26.129