Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry

Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with... •Glycation with ultrasound pretreatment obviously decreased allergenicity of β-Lg.•Ultrasound pretreatment promoted the reduction of allergenicity of glycated β-Lg.•Ultrasound pretreatment had little effect on the glycation degree of β-Lg.•Ultrasound pretreatment at 400 W increased the glycation degree of some peptides.•The number of glycation sites of β-Lg was kept after ultrasound pretreatment. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.01.086
Publisher site
See Article on Publisher Site

Abstract

•Glycation with ultrasound pretreatment obviously decreased allergenicity of β-Lg.•Ultrasound pretreatment promoted the reduction of allergenicity of glycated β-Lg.•Ultrasound pretreatment had little effect on the glycation degree of β-Lg.•Ultrasound pretreatment at 400 W increased the glycation degree of some peptides.•The number of glycation sites of β-Lg was kept after ultrasound pretreatment.

Journal

Food ChemistryElsevier

Published: Jun 30, 2018

References

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