African Journal of Biotechnology Vol. 5 (13), pp. 1267-1270, 3 July 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Full Length Research Paper

Microwave treatment modify antigenicity properties of bovine milk proteins

KADDOURI Hanane, El MECHERFI Kamel Eddine, KHEROUA Omar, SAIDI Djamel*

Laboratoire de Physiologie de la Nutrition et de Sécurité Alimentaire, Faculté des Sciences, Département de Biologie, Université d’Oran, Oran, Algérie.

*Corresponding authors E-mail. djamsaidi@gmail.com.

Accepted 2 May, 2006

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-β-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).

Key words: Cow’s milk allergy, microwaves, whey proteins, antigenicity.