[The characteristics of the protein composition and antigenicity of whey subjected to enzymatic hydrolysis].
The results of study of hydrolysis degree of whey proteins after enzyme hydrolysis of whey enriched by lactates are discussed. The antigen activity of whey was significant decreased after hydrolysis. It was shown that the end products of hydrolysis contain native or partly hydrolyzed by proteases whey proteins. The precipitating antigens of milk whey such as beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin were determined in samples after hydrolysis. The sum contents of these antigens in samples after hydrolysis are about 50% of total protein. At whole the contents of milk antigens in sample after hydrolysis were significantly lower than in native whey. Antigens of hydrolyzed whey decreased weakly the ELISA reaction than proteins of native whey.
Lind
R M
RM
Gmoshinskiĭ
I V
IV
Zorin
S N
SN
Lind
A R
AR
D000818:Animals; D000941:Antigens / Q000032:analysis* / Q000276:immunology*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004797:Enzyme-Linked Immunosorbent Assay; D007120:Immunochemistry; D008894:Milk Proteins / Q000032:analysis* / Q000276:immunology*; D008970:Molecular Weight; D011489:Protein Denaturation; D011492:Protein Hydrolysates / Q000032:analysis* / Q000276:immunology*; D011817:Rabbits; D000067816:Whey Proteins
D000941:Antigens; D008894:Milk Proteins; D011492:Protein Hydrolysates; D000067816:Whey Proteins