TY  - JOUR
TI  - Modification by natural sources to reduce immuno-reactivity of milk proteins
AB  - The main aim of the current study was to reduce the IgE-binding capacity of cow’s milkthrough its chemical modification by natural source treatment. The presence of childrenallergic responses to cow's milk has become a growing concern in the world. A possibleapproach to reduce protein allergen is to block IgE-binding epitopes of protein allergen byvarious methods. One of them is protein glycation. We wanted to examine effect of someadditives especially lemon juices on milk protein modification by using electrophoresis and2D gel electrophoresis. As a result of this study lemon juice (ascorbic acid) enhanced glycationof milk proteins.
AU  - akkaya, birnur
AU  - AKKAYA, Recep
AU  - çetinkaya, serap
DO  - 10.17776/csj.657593
PY  - 2020
JO  - Cumhuriyet Science Journal
VL  - 41
IS  - 1
SN  - 2587-2680
SP  - 235
EP  - 238
DB  - TRDizin
UR  - http://search/yayin/detay/455539
ER  -