Comparison of .BETA.-Lactoglobulin Content in Dairy Products by Inhibition ELISA and Immunoblotting.

摘要: To estimate the effect of food processing on allergen content in dairy products, β-lactoglobulin (β-LG) contents 4 milks, 5 yogurts and 6 cheeses were compared using inhibition ELISA (enzyme-linked immunosorbent assay), SDS-PAGE immunoblotting. Results suggested that low temperature-pasteurized milk contained several times higher levels β-LG than high milk, contain a lower amount milks. On contrary, results immunoblotting degradation proteins including during yogurt manufacturing was not very extensive. These suggest factor(s) which interfere some reactions ELISA. also detected cheeses, though level Though degraded most extensively Roquefort cheese, its highest. Among them, processed cheese had lowest β-LG, followed by Emmental cheese. an appropriate application specific bacteria is useful for preparation allergenic products.