Microwave treatment modify antigenicity properties of bovine milk proteins

Abstract

This work is aimed to assess the effect of a microwave heating on cow’s milk protein antigenicity. The heating protocol is established on the power/time relationship. A first share of milk samples were treated at 300 and 400 watts for 10, 15 and 20 min. The second share of milk and whey samples were
treated at 500, 600 and 700 watts for 10 min. The antigenicity of proteins is evaluated by a study of milk sample reactivity towards the IgG anti--Lg (obtained from immunized rabbits) using ELISA method. Microwave treatment of whole milk cause significant decrease of whey proteins concentration than
samples of fresh whey treated. Electrophoresis analysis reveals that whole milk treated by microwave induces more changes in whey proteins composition. Microwave heating of entire cow’s milk seems to diminish its whey proteins reactivity towards the specific antibodies (IgG).