Effect of PEG Modification on Antigenicity of β-Lactoglobulin

doi:10.7506/spkx1002-6630-201117048

Abstract

Abstract: β-Lactoglobulin (β-LG) was modified by suecinimidyl carbonate methoxy polyethlene glycol (SC-mPEG) under different conditions of molar ratio, reaction time and pH. The change of its antigenicity was also studied. Indirect competitive ELISA was used to detect the antigenicity of the SC-mPEG-β-LG mixture. The results indicated that the highest reduction rate of antigenicity for modified products under different conditions was 70.2% at the reaction time of 8 h and at the same time, the highest modification degree detected by TNBS was 39.1%. Meanwhile, reaction time was the major factor affecting antigenicity reduction of β-LG modified by SC-mPEG.

Key words: β-lactoglobulin, polyethylene glycol, ELISA, antigenicity

CLC Number:

Q816

CAI Xiao-fei，ZHONG Jun-zhen，LIU Cheng-mei，LIU Wei，XU Yu-jia，LUO Shun-jing. Effect of PEG Modification on Antigenicity of β-Lactoglobulin[J]. FOOD SCIENCE, 2011, 32(17): 234-237.

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Effect of PEG Modification on Antigenicity of β-Lactoglobulin

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