Digestibility and antigenicity of β-lactoglobulin as affected by heat, pH and applied shear
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- 作者：Toheder Rahaman ; Todor Vasiljevic ; Lata Ramchandran ; lata.ramchandran@vu.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Beta-lactoglobulin ; Antigenicity ; Digestibility ; Heat ; pH ; Shear
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：517-523
- 全文大小：997 K
文摘
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Reduction of antigenicity is positively correlated with digestibility.
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Unheated β-lg, at all pH, had lower peptic digestibility and higher antigenicity.
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Heating at 120 °C with shearing enhanced digestion resulting in decreased antigenicity.
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The extent of such heat arbitrated changes was pH dependent.