Antigenicities and some Properties of β-Lactoglobulin Heated in the Presence of Lactose

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  • 乳糖存在下における加熱β-ラクトグロブリンの天然および二次的抗原性
  • ニュウトウ ソンザイカ ニ オケル カネツ ベータ ラクト グロブリン ノ テ

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For the purpose to investigate antigenicities of β-lactoglobulin (β-Lg), β-Lg was heated with or without the addition of lactose, and antigenic and some chemical properties were compared by means of precipitin test, Sephadex G-100 column chromatography, immunoelectrophoresis, etc. When β-Lg was heated with lactose, MAILLARD reaction took place, and a complex between β-Lg and lactose (Lac-β-Lg) was formed prior to the polymerization of β-Lg. The natural antigenicity of β-Lg was inactivated more slowly when β-Lg was heated with lactose than when β-Lg was heated alone. It was considered to be due to higher resistivity of Lac-β-Lg against heat coagulation than the carbohydrate-free β-Lg. When Lac-β-Lg was allowed to react with antisera to native β-Lg and Lac-β-Lg by means of immunoelectrophoresis, only one precipitation line was observed between Lac-β-Lg and anti native β-Lg serum, and more than two lines were formed between Lac-β-Lg and anti Lac-β-Lg serum. From this fact, it was suggested that new antigenic determinants were formed in β-Lg by heating with lactose.

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