Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1886719 | Radiation Physics and Chemistry | 2009 | 6 Pages |
Milk and Queso Blanco cheese were exposed to irradiation with doses of 1, 2, 3, 5, and 10 kGy to investigate the irradiation effect on α- and β-casein using a capillary electrophoresis. αS1-Casein to total protein ratio in raw milk was decreased from 19.63% to 8.64% by 10 kGy of gamma irradiation. The ratio of αS1- to αS0-casein was also decreased from 1.38 to 0.53, which showed αS1-casein is more susceptible to gamma irradiation than αS0-casein. Similarly, αS1-casein to total protein ratio in Queso Blanco cheese was decreased from 17.48% to 7.82% and the ratio of αS1- to αS0-casein was decreased from 1.16 to 0.43 by 10 kGy of gamma irradiation. Dose-dependent reduction of βA1-casein was also found. βA1-Casein to total protein ratios in raw milk and Queso Blanco cheese were decreased from 22.00% to 14.16% and from 21.96% to 13.89% after 10 kGy, respectively. The ratios of βA1- to βA2-casein were from 1.10 to 0.64 and 0.93 to 0.57 in milk and Queso Blanco cheese, respectively. However, αS0-, βB-, and βA3-casein increased by irradiation at 10 kGy. The results suggest that αS1-casein and βA1-casein were more susceptible to gamma irradiation, and may be related to the reduction of milk allergenicity caused by gamma irradiation.