2′-FL glycosylation of bovine milk protein matrices alters protein structure and reduces antibody affinity

Abstract

Three glycosylated proteins were prepared from 2′-fucosyllactose (2′-FL) with α-lactalbumins, β-lactoglobulin and whey protein isolate, respectively, and their protein structures, glycosylation sites, digestion and transport capacities, and antibody binding capacities were determined. The findings indicate that following heating at 68 °C for 90 min, 2′-FL can form stable bonds with amino acid residues in milk proteins, leading to enhanced antioxidant properties, reduced hydrophobicity, and modified secondary structure content of the proteins. The glycosylation sites were mainly located in the amino acid sequence of β-lactoglobulin (K47, K91 and K135) and significantly reduce the affinity of its specific antibodies. 2′-FL glycosylation did not have a significant effect on the digestibility of cow's milk proteins, but it could significantly reduce the affinity of their specific antibody, indicating that it could be used in producing hypoallergenic dairy product.