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  • 1 Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science ul. Tuwima 10, 10-747 Olsztyn. Poland
  • | 2 Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science ul. Tuwima 10, 10-747 Olsztyn. Poland
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The effect of heat induced changes on the immunoreactivity of a-lactalbumin (a-la) in whey was evaluated. Whey and acidified a-la solutions were heated for various times at temperatures between 60 and 100 °C. After heating, the samples were clarified and the protein content (by Bradford's method), the quantity of a-la (by FPLC method) and the immune response to an anti a-la probe were determined. The samples heated at 80 °C were characterized by the highest a-la immunoreactivity properties. Raising temperature up to 90 °C and 100 °C caused a marked decrease in a-la immunoreactivity. As was found by FPLC method in the samples heated at 60 and 65 °C, a-la content changes were not statistically significant. A gradual decrease in the content of a-la was observed with increased temperature and duration of heating.

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