FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 428-432.

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The Purification of the Major Allergens in Buffalo Milk

 LUO  Zeng-Ling,   Chen-Hong-Bing,   Chen-Fu   

  1. 1.Key Laboratory of Food Science of Ministry of Education, Nanchang University, Nanchang 330047, China; 2.Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
  • Online:2006-10-15 Published:2011-11-16

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Abstract: The immune cross-reaction happens between cow’s milk and buffalo milk. It means the patients who are allergic to cow’s milk may also allergic to buffalo milk. Therefore the purified buffalo milk allergen would lay a foundation to the future work. To purify the major allergens caseins, α-lactalbumin and β-lactoglobulin murrah buffalo milk was used as material with the methods of isoelectric precipitation, gel-filtration chromatography and anion-exchange chromatography. The purity of the purified α- lactalbumin and β-lactoglobulin was more than 90%. The recovery accounted 50.26%, 52.86% of the total β-lactoglobulin and the total α-lactalbumin respectively by using anion-exchange chromatography, and the recovery accounted 49.39%, 84.19%of the total β-lactoglobulin and the total α-lactalbumin respectively by using gel-filtration chromatography. The results showed that the methods of isoelectric precipitation, gel-filtration chromatography and anion-exchange chromatography were suitable for purifying the major allergens in buffalo milk.

Key words:  , buffalo milk； casein； &alpha, -lactalbumin； &beta, -lactoglobulin；