COMPARATIVE ANALYSIS AND ANTIGENIC PROPERTIES EVALUATION OF WHEY PROTEINS HYDROLYSATES WITH SERINE PROTEASES TRYPSIN AND ALCALASE
Abstract
Degree of proteolysis and antigenic properties of whey proteins hydrolysates with application of serine proteases (alcalase and trypsin) and their complex were investigated. At application of both proteases by SDS–PAGE and high performance liquid chromatography the most complete proteolysis of β–lg and α–la to peptides was demonstrated, while deleting of high molecular BSA fraction was achieved by filtration of hydrolysates. By double–immunodiffusion methods for products received with both serine proteases antigenic properties were detected; by ELISA reduction of ability to bind antibodies on 60% was reported. Filtration of hydrolysate provided obtaining of peptide fraction with Mr ≤10 kDa that wasn’t able to form immune complexes and had antigenic potential <10%.
About the Authors
T. Halavach
РУП «Институт мясо-молочной промышленности»; Белорусский государственный университет
Russian Federation
Russian Federation
N. Zhabanos
РУП «Институт мясо-молочной промышленности»
Russian Federation
Russian Federation
V. Kurchenko V. Kurchenko
Белорусский государственный университет
Russian Federation
Russian Federation
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Review
For citations:
Halavach T., Zhabanos N., V. Kurchenko V. COMPARATIVE ANALYSIS AND ANTIGENIC PROPERTIES EVALUATION OF WHEY PROTEINS HYDROLYSATES WITH SERINE PROTEASES TRYPSIN AND ALCALASE. Topical Issues of Processing of Meat and Milk Raw Materials. 2009;(4):102-113. (In Russ.)
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