2023 - Full Presentation Schedule
Immobilization of Papain on Chitosan Biopolymer Coated Magnetic Iron Oxide Nanoparticles for Reducing Allergens in Cow's Milk
Abstract
Cow’s milk is a widely consumed food product in today’s society. Cow’s milk (CM) acts as a source of proteins, fats, carbohydrates, vitamins, minerals, and other nutritional benefits. However, CM can have negative consequences for some humans in the form of allergic reactions.
The major allergenic proteins in CM are beta-lactoglobulin (β-LG), and α-lactalbumin (α-LA). Among the different methods used to reduce the allergenicity in CM (oral immunotherapy, heat treatment, lactic acid fermentation, and enzymatic hydrolysis), enzymatic hydrolysis is the most promising due to its specificity and capability of forming products with less or no allergenic properties.
It is, therefore, essential to develop an inexpensive method using immobilized enzyme for reducing or removing allergenic proteins from CM. The enzyme immobilization support should be retrievable and not leach out chemicals that would require detoxification of processed milk products. In this study, papain (P), a protease from Carica papaya latex, was used to functionalize magnetic nanoparticles (MNP) that were coated with chitosan (CH).
The chemical characteristics of the nanoparticles before and after coating with P were evaluated using attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy. The nanoparticles were then used to hydrolyze CM and the reaction was monitored using sodium dodecylsulfate–polyacrylamide gel electrophoresis (SDS-PAGE). The ATR-FTIR results clearly showed that papain was successfully coated on the surface of the magnetic nanoparticles functionalized with CH. The stability of the papain-coated nanoparticles (MNP-CH-P) and preliminary results on the potential application of the nanoparticles for reducing the allergenicity of CM were discussed.
Immobilization of Papain on Chitosan Biopolymer Coated Magnetic Iron Oxide Nanoparticles for Reducing Allergens in Cow's Milk
CASB 103 - Physical, Computer, and Chemical Science
Cow’s milk is a widely consumed food product in today’s society. Cow’s milk (CM) acts as a source of proteins, fats, carbohydrates, vitamins, minerals, and other nutritional benefits. However, CM can have negative consequences for some humans in the form of allergic reactions.
The major allergenic proteins in CM are beta-lactoglobulin (β-LG), and α-lactalbumin (α-LA). Among the different methods used to reduce the allergenicity in CM (oral immunotherapy, heat treatment, lactic acid fermentation, and enzymatic hydrolysis), enzymatic hydrolysis is the most promising due to its specificity and capability of forming products with less or no allergenic properties.
It is, therefore, essential to develop an inexpensive method using immobilized enzyme for reducing or removing allergenic proteins from CM. The enzyme immobilization support should be retrievable and not leach out chemicals that would require detoxification of processed milk products. In this study, papain (P), a protease from Carica papaya latex, was used to functionalize magnetic nanoparticles (MNP) that were coated with chitosan (CH).
The chemical characteristics of the nanoparticles before and after coating with P were evaluated using attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy. The nanoparticles were then used to hydrolyze CM and the reaction was monitored using sodium dodecylsulfate–polyacrylamide gel electrophoresis (SDS-PAGE). The ATR-FTIR results clearly showed that papain was successfully coated on the surface of the magnetic nanoparticles functionalized with CH. The stability of the papain-coated nanoparticles (MNP-CH-P) and preliminary results on the potential application of the nanoparticles for reducing the allergenicity of CM were discussed.