METHODS: Uncooked and baked muffin mix were compared using two-site monoclonal antibody ELISA for beta-lactoglobulin (Bos d 5) and for beta-casein (Bos d 11). The lower limit of detection (LLOD) of these assays were 0.19ng/ml and 31.25ng/ml respectively.
RESULTS: Bos d 5 (beta-lactoglobulin) was reduced from 1200µg/g in uncooked muffin mix to 2µg/g in baked muffin, representing a 99% decrease after baking. Conversely the level of Bos d 11 (beta-casein) decreased from 1000µg/g in uncooked muffin mix to 800µg/g. Representing only a ~20% decrease in allergen after baking.
CONCLUSIONS: The level of major milk allergen Bos d 11 remained high within the baked foods, including those used as oral food challenge material. These findings highlight the differences between specific milk allergen molecules and demonstrates the need to assess each potential allergen individually. These measurements could improve safety of food products in clinical practices for oral food challenges.