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Interference of Lipid with Determination of Bovine Serum Albumin by Electroimmunodiffusion¹

Ohio Agricultural Research and Development Center, Department of Food Science and Nutrition, The Ohio State University, 2121 Fyffe Road Columbus 43210

ABSTRACT

Electroimmunudiffusion of ultra-high-temperature processed milk demonstrated an apparent increase in bovine serum albumin at some processing temperatures. The cause of the phenomenon was traced to the lipid component of the milk. Caproic acid was used in model studies to evaluate lipid effects in unheated and heated systems. Addition of caproic acid to bovine serum albumin without heat treatment reduced the apparent concentration of bovine serum albumin. Heating at 78°C resulted in an initial increase in the apparent bovine serum albumin concentration, followed by a decrease with further heating. These results indicate that the reaction of specific antibody with bovine serum albumin in milk is inhibited by lipid and that this inhibition is reversed by heat treatments below that causing marked conformational changes in the protein.

¹ Approved as Journal Series Article 136-80, Ohio Agricultural Research and Development Center.

² General Foods, Tarrytown, NY.