감마선 조사에 의한 분유 단백질의 항원성 저감화

• 발행기관: 한국축산식품학회
• 저자명: 신지혜 정석근 한기성 장애라 채현석 유영모 안종남 이주운 조철훈 이완규 함준상
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제3호, 306~311쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.08.31

영문 초록

The aim of this work was to examine the reduction in antigenicity of milk proteins in powdered milk by gamma irradiation which is increasingly used for food safety. Skim milk powder samples were exposed to irradiation doses of 1, 5, and 10 kGy. A greater reduction of α(S1)-casein and β(Al)-casein was found than α(S0)-casein and β(A2)-casein by capillary electrophoresis. Competitive indirect ELISA and passive cutaneous anaphylaxis tests using guinea pigs showed a reduction in antigenicity of powdered milk by 10 kGy gamma irradiation. These results indicated that gamma irradiation reduce allergenicity of milk proteins by structural changes of α(S1)-casein and β(A1)-casein, and can be useful for dairy products.

키워드

Powder milk gamma irradiation antigenicity