Lipophilization of β‐lactoglobulin: Effect on allergenicity and digestibility

ABSTRACT β‐Lactoglobulin was chemically modified by covalent attachment of different levels of stearic acid and the effect on allergenicity and digestibility of the protein was evaluated. A decreased in vitro digestibility was observed with extent of lipophilization (stearic acid incorporation). Increased ability to elicit immunoglobulin E (IgE) antibodies, determined by heterologous passive cutaneous anaphylaxis, was observed at low lipophilization (attachment of fatty acid). Medium level of lipophilization decreased this ability and at high lipophilization the ability to elicit IgE antibodies and was almost destroyed. Low and medium lipophilization increased immunoglobulin G (IgG) binding ability as measured by enzyme‐linked immunosorbent assay. High lipophilization decreased the IgG binding ability.