Study on preparation and antigenicity activity of glycosylation products derived from whey protein and auricularia auricula polysaccharide

Protein and polysaccharide covalent complex through Maillard could form protein-polysaccharide conjugations which showed excellent properties.And the conjugates of whey protein and auricularia auricula polysaccharides (AAP) were studied by means of the dry-heating glycosylated reaction.It was shown that after the whey protein and Auricularia auricula polysaccharides (AAP) of different mass ratio reacting for different time, the antigenicity of β-LG and α-LA were estimated by indirect competition ELISA.The results indicated that the glycolsylation of whey protein could reduce the antigenicity of β-LG and α-LA.The optimum reaction condition were WPI and AAP (1:1 weight ratio) for 24 hours could reduce the antigenicity of whey protein effectively, The antigenicity of bovine milk β-LG and α-LA was reduced by conjugation with AAP, about 75.7% and 25% respectively.