The lipocalin family became established shortly after the structural similarity was noted
between plasma retinol binding protein and the bovine milk protein, β-lactoglobulin. During …

OBJECTIVE: To provide updated data on the characteristics (eg, structure, function, stability)
of the main milk proteins identified as allergens and on the characterization of their epitopes …

Background: Cow's milk is one of the most common causes of food allergy in the first years
of life. We recently defined IgE and IgG binding epitopes for α s1-casein, a major cow's milk …

The ability of certain proteins to induce an allergic response in susceptible individuals is well
established. Symptoms can range from mild erythema or rhinitis, to acute, and possibly fatal …

Background Bovine β‐lactoglobulin (Blg) is a major cow's milk allergen. It is the main whey
protein, without any counterpart in human milk. Blg chemical hydrolysates appeared to …

Discusses the multiplicity and diversity of allergens and, for each allergen, of the molecular
immunoreactive structures that are involved in cow's milk allergy. Fractions that are obtained …

The effect of heat treatment on the IgE binding ability of β-lactoglobulin, as pure protein or in
whole milk, was studied by inhibition of IgE antibody binding using FEIA-CAP inhibition. A …

Goat's milk, considered a substitute for cow's milk, has a high nutritional value. However,
goat's milk contains various allergens, predominantly β-lactoglobulin (BLG). In this study, we …

In the past decade since the review in the 2nd edition of this book (Hambling et al., 1992),
significant advances in our understanding of the structure and properties of β-lactoglobulin …

Structural modifications influence the immune-reactivity of food proteins. We investigated
effects of pH (3, 5, 7), temperature (80, 100, 120° C), and shear (100, 500, and 1,000 s− 1) …