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

Title: The effect of atmospheric cold plasma treatment on the antigenic properties of bovine milk casein and whey proteins
Authors: Ng, Sing WeiLu, PengRulikowska, AleksandraBourke, Paulaet al.
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Date: 16-Apr-2021
Online since: 2021-11-11T15:16:54Z
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.
Funding Details: Science Foundation Ireland
Funding Details: Biotechnology and Biological Sciences Research Council
Type of material: Journal Article
Publisher: Elsevier
Journal: Food Chemistry
Volume: 342
Copyright (published version): 2020 Elsevier
Keywords: MilkAnimalsCattleCaseinsAllergensAtmospherePlasma GasesWhey Proteins
DOI: 10.1016/j.foodchem.2020.128283
Language: en
Status of Item: Peer reviewed
ISSN: 0308-8146
This item is made available under a Creative Commons License:
Appears in Collections:Biosystems and Food Engineering Research Collection

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