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  5. The effect of atmospheric cold plasma treatment on the antigenic properties of bovine milk casein and whey proteins
 
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The effect of atmospheric cold plasma treatment on the antigenic properties of bovine milk casein and whey proteins

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Author(s)
Ng, Sing Wei 
Lu, Peng 
Rulikowska, Aleksandra 
Bourke, Paula 
et al. 
Uri
http://hdl.handle.net/10197/12643
Date Issued
16 April 2021
Date Available
11T15:16:54Z November 2021
Abstract
Casein, β-lactoglobulin and α-lactalbumin are major milk protein allergens. In the present study, the structural modifications and antigenic response of these bovine milk allergens as induced by non-thermal treatment by atmospheric cold plasma were investigated. Spark discharge (SD) and glow discharge (GD), as previously characterized cold plasma systems, were used for protein treatments. Casein, β-lactoglobulin and α-lactalbumin were analyzed before and after plasma treatment using SDS-PAGE, FTIR, UPLC-MS/MS and ELISA. SDS-PAGE results revealed a reduction in the casein and α-lactalbumin intensity bands after SD or GD treatments; however, the β-lactoglobulin intensity band remained unchanged. FTIR studies revealed alterations in protein secondary structure induced by plasma, particularly contents of β-sheet and β-turn. The UPLC-MS/MS results showed that the amino acid compositions decreased after plasma treatments. ELISA of casein and α-lactalbumin showed a decrease in antigenicity post plasma treatment, whereas ELISA of β-lactoglobulin showed an increase in antigenicity. The study indicates that atmospheric cold plasma can be tailored to mitigate the risk of bovine milk allergens in the dairy processing and ingredients sectors.
Sponsorship
Science Foundation Ireland
Other Sponsorship
Biotechnology and Biological Sciences Research Council
Type of Material
Journal Article
Publisher
Elsevier
Journal
Food Chemistry
Volume
342
Copyright (Published Version)
2020 Elsevier
Keywords
  • Milk

  • Animals

  • Cattle

  • Caseins

  • Allergens

  • Atmosphere

  • Plasma Gases

  • Whey Proteins

DOI
10.1016/j.foodchem.2020.128283
Language
English
Status of Item
Peer reviewed
ISSN
0308-8146
This item is made available under a Creative Commons License
https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Owning collection
Biosystems and Food Engineering Research Collection
Scopus© citations
37
Acquisition Date
Feb 4, 2023
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