Isolation, Purification and Mass Spectrometry Identification of the Major Peach Allergen Pru p 3

doi:10.7506/spkx1002-6630-20200728-352

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (20): 38-44.doi: 10.7506/spkx1002-6630-20200728-352

• Bioengineering • Previous Articles Next Articles

Isolation, Purification and Mass Spectrometry Identification of the Major Peach Allergen Pru p 3

KANG Wenhan, ZHANG Jiukai, XING Ranran, SUN Xiulan, CHEN Ying

(1. Chinese Academy of Inspection and Quarantine, Beijing 100176, China; 2. College of Food Science and Engineering, Jiangnan University, Wuxi 214122, China)

Online:2021-10-25 Published:2021-11-12

Abstract

Abstract: Lipid transfer protein (LTP, Pru p 3) is the major allergen protein of peach (Prunus persica L. Batsch). In this study, Pru p 3 was purified from the peel and pulp of honey peach, nectarine, flat peach, and yellow-fleshed peach using a microchromatographic column, ZipTipC18, and identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that Pru p 3 with a purity of 95% was obtained and confirmed. The purification method can provide technical support for further studies of peach Pru p 3.

Key words: peach; allergens; lipid transfer protein; purification; mass spectrometry

CLC Number:

TS207.3

KANG Wenhan, ZHANG Jiukai, XING Ranran, SUN Xiulan, CHEN Ying. Isolation, Purification and Mass Spectrometry Identification of the Major Peach Allergen Pru p 3[J]. FOOD SCIENCE, 2021, 42(20): 38-44.

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Isolation, Purification and Mass Spectrometry Identification of the Major Peach Allergen Pru p 3

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