Milk from cows with mastitis has a reduced level of casein, but lactalbumin and lactoglobulin
levels increase .
Some other topics examined are changes in antioxidative properties of lactoglobulin
preparation induced by age-related deamidation, biologically active peptides obtained from food proteins, and organic and transgenic soy and their effects when used in place of animal protein in infancy and old age in rats.
Allergen Antibody IgG1 IgG4 fragment Gal d4 Gal d4 + + (Lysozyme) Bos d5 Bos d5-1 + + ([beta]- Bos d5-4 Lactoglobulin
) Bos d5-6 Api m1 Bos d5-10 (Phospholipase A2) Api m1-2 Api m1-9 + + Mal d1 Mal d1-2 (Apple) Mal d1-7 Allergen Antibody IgE scFv-I9G1 fragment [C.sub.H2-3] Gal d4 Gal d4 + + (Lysozyme) Bos d5 Bos d5-1 + + ([beta]- Bos d5-4 + Lactoglobulin
) Bos d5-6 + Api m1 Bos d5-10 + (Phospholipase A2) Api m1-2 + Api m1-9 + + Mal d1 Mal d1-2 + (Apple) Mal d1-7 + Allergen Antibody scFv-IgG4 scFv-IgE fragment [C.sub.H2-3] [C.sub.H2-3] Gal d4 Gal d4 + + (Lysozyme) Bos d5 Bos d5-1 + + ([beta]- Bos d5-4 + + Lactoglobulin
) Bos d5-6 + + Api m1 Bos d5-10 + + (Phospholipase A2) Api m1-2 + + Api m1-9 + + Mal d1 Mal d1-2 + + (Apple) Mal d1-7 + +
No more casein, semolina, albumen or lactoglobulin
standing alone in ingredient lists.
The same is true if there's ghee, lactalbumin, rennet casein, lactoglobulin
or whey, all of which are derived from milk.
To the best of our knowledge, the association between casein and lactoglobulin
genotypes and both the ability for acid fermentation with yoghurt beneficial culture and yoghurt physiochemical traits has not been estimated yet.
Subirade, "Interaction of Lactoglobulin
with resveratrol and its biological implications," Biomacromolecules, vol.
Moreover, the investigators found that disulfide-containing peptides reduced the presence of possibly unpleasant sulfurous volatiles, formed after heating lactoglobulin
or ovalbumin solutions.
Ingredients that must be avoided when following a milk-free diet * Butter, butter oil, butter milk * Casein, caseinates, hydrolysed casein, sodium caseinate, calcium caseinate * Cheese * Cow's milk (fresh, UHT, evaporated, condensed, dried) * Cream or artificial cream * Curd * Evaporated milk * Ghee * Ice cream * Lactoglobulin
or lactoalbumin * Lactose (only need to avoid if lactose intolerant or highly allergic to cow's milk protein) * Margarine * Milk solids, milk powder, milk sugar, milk protein, non-fat milk solids * Skimmed milk powder * Whey, hydrolysed whey, whey powder, whey syrup sweetener * Yogurt, fromage frais
Lund, Calorimetry study of thermal denaturation of [beta] lactoglobulin
, Journal of Dairy Science, 67, 1699-1706 (1984).
Sequence Passiflin 1 AFLDIQKVAGTWYSLA Bovine [beta]-lactoglobulin 8 KGLDIQKVAGTWYSLA Bubalus bubalis [beta]- 8 KGLDIQKVAGTWYSLA lactoglobulin
Capra hircus [beta]- 8 KGLDIQKVAGTWYSLA lactoglobulin
Rangifer tarandus [beta]- 8 KDLDVQKVAGTWYSLA lactoglobulin
Mouflon [beta]- 8 KGLDIQKVAGTWYHLA lactoglobulin
2S albumin-like antifungal 1 QSERFEQQMQGQDFSHDERFLSQAA peptide [from reference 20] 2S albumin-like antifungal 1 PSERCRRQMQGDFS protein [from reference 19] Residue number 1 in passiflin is "A".
He developed a test panel for protein sensitivity which determines IgG and IgA antibodies for milk (casein, alpha lactoalbumin, beta lactoglobulin
), wheat (gluten, gliadin), and egg (ovalbumin) proteins.