Immunochemical Properties of Proteins Glycosylated Through Maillard Reaction: β‐Lactoglobulin‐Lactose and Ovalbumin‐Glucose Systems

β‐Lactoglobulin and ovalbumin were glycosylated through Maillard reaction with glucose and lactose, respectively. The immunoreactivity between β‐lactoglobulin‐lactose and its specific antibody was inhibited strongly by free galactose and lactose, whereas free glucose did not at all inhibit the reaction between ovalbumin‐glucose and its specific antibody. Furthermore, the antibody directed against β‐lactoglobulin‐lactose reacted also with other lactosylated proteins but the antibody to ovalbumin‐glucose had no reactivity with the other proteins glycosylated with glucose, indicating that lactose attached to carrier proteins through Maillard reaction could be a hapten‐like antigen but glucose could not.