Changes in peptic digestibility of bovine β-lactoglobulin as a result of food processing studied by capillary electrophoresis and immunochemical methods

Recent advances in the application of capillary electromigration methods for food analysis

“…A study on the changes in peptic digestibility of this protein due to fermentation processes was carried out [102]. To achieve this, a CZE was applied to monitor the peptic hydrolysis of ß-lactoglobulin from different bovine milk products.…”

Scientific Background of Dairy Protein Digestibility: A Review

“…"-lactoglubulin is one of such potent milk allergens that show a high stability against proteolytic enzyme. Heat treatment slightly increases the pepsin hydrolysis whereas natural fermentation signi# cantly improve the digestibility of "-lactoglubulin (~40%) (Maier et al, 2006). Analysis of cow's milk proteins in infant formula showed the whey proteins, "-lactoglobulin and $-lactalbumen, are entirely resistant to digestion from pH 1.5 to 3, whereas casein showed good digestibility (Sakal et al, 2000).…”

“…This has led to a number of in vitro studies dedicated to measure the resistance of allergens, whey proteins (particularly "-lactoglobulin), to pepsin hydrolysis (Carbonaro et al, 1997;Kitabatake and Kinekawa, 1998;Mouecoucou et al, 2004;Maier et al, 2006;Rou! k et al, 2007).…”

“…les to come at conclusion that thermal treatment of whey proteins make it less digestible (in heat treated milk and milk products). Maier et al, (2006) used peptic digestion of "-lactoglobulin ("LG) containing milk samples and capillary zone electrophoresis (CZE) to study the proteolytic resistance (allergenic proteins). The acidified sample solution (pH 1.5) were incubated with pepsin in 1:20 ratio at 37°C and incubated at different time intervals.…”

Determination of additives and organic contaminants in food by CE and CEC

“…Using CZE they showed that thermal conversion of a key ingredient, glycyrrhizin, did occur as a result of roasting. Maier et al [97] used CZE to quantitatively monitor the peptic hydrolysis of the milk allergen and whey protein b-lactoglobulin which was extracted from a number of milk products (raw, pasteurised and fermented). They showed that b-lactoglobulin from fermented milk was more susceptible to peptic digestion.…”