关键词: β-乳球蛋白;抗过敏;十二烷基磺酸钠-聚丙烯酰胺凝胶电泳;间接竞争酶联免疫吸附

Abstract: In our current study, SDS-PAGE and indirect ELISA were both used to investigate the effect of Maillard reaction between whey protein and different sugars on the allergenicity of β -lactoglobulin. It was indicated that better results were achieved when pentose instead of hexose, a monosaccharide instead of a polysaccharide or a thermo-instable polysaccharide instead of a thermostable one was used to react with whey protein. Xyololigosaccharide had less effect on the flavor of Maillard reaction products, resulted in a lower browning rate, and was more effective in reducing the allergenicity of β-lactoglobulin.

Key words: β-lactoglobulin；anti-allergy；soduim dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)； indirect competition enzyme-linked immunosorbent assay (ELISA)