Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

BACKGROUND: Maillard reaction can modify functional properties of proteins. Bovine alpha-lactalbumin (alpha-LA) is often supplemented to the new generation of infant formulae, but it is considered to be a main allergen. However, there is little information on the effect of Maillard reaction on alpha-LA antigenicity. The objective of this study was to investigate the influence of Maillard reaction on the antigenicity of alpha-LA in conjugates of whey protein isolate (WPI) with glucose under different conditions of protein/sugar weight ratio (0.17-7.83), temperature (40-60 degrees C) and time (24-120 h) using response surface methodology. RESULTS: Conjugation of WPI with glucose markedly reduced the antigenicity of alpha-LA. This reduction in antigenicity could be controlled by regulating the three independent variables weight ratio, temperature and time. A model of optimal reaction conditions for lower antigenicity of alpha-LA was established. According to the model, the minimum antigenicity of alpha-LA was achieved at 52.8 degrees C, 78h and 5.96:1 WPI/glucose weight ratio. WPI/glucose weight ratio had the greatest effect on the antigenicity of alpha-LA, while reaction temperature influenced alpha-LA antigenicity to a lesser extent. CONCLUSION: Well-controlled Maillard reaction between WPI and glucose is an efficient method to reduce alpha-LA antigencity. (C) 2009 Society of Chemical Industry