FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (17): 371-375.doi: 10.7506/spkx1002-6630-201117078

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Purification Methods of Peanut Allergens: A Review

WEI Xiao-nan1,2，GAO Jin-yan3，LI Xin1,3，YAN Fei1,2，ZHU Jiang4，CHEN Hong-bing1,2,*   

  1. (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China； 2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China； 3. Department of Food Science, School of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China； 4. Jiangxi Food Industrial Research Institute, Nanchang 330047, China)
  • Published:2011-08-30

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Abstract: Currently, 11 proteins, including Ara h 1, Ara h 2, Ara h 3, Ara h 4, Ara h 5, Ara h 6, Ara h 7, Ara h 8, Ara h 9, Ara h 10 and Ara h 11, have been identified to be peanut allergens. Recent advances in the research on separation and purification methods for major (Ara h 1, Ara h 2, Ara h 3/4 and Ara h 6) and non-major (Ara h 7－11) peanut allergens, such as ammonium sulfate precipitation, column chromatography and electrophoresis, are introduced in detail in this article. Ammonium sulfate precipitation has been generally used in the rough purification step and column chromatographic methods in the refinement step including ion exchange chromatography, gel filtration chromatography, affinity chromatography, hydrophobic interaction chromatography and high performance liquid chromatography. At present, the most extensively used method for separating and purifying peanut allergens are ion exchange chromatography and gel filtration chromatography. However, electrophoresis is only used to purify Ara h 7 and peanut oleosins (Ara h 10 and Ara h 11).

Key words: peanut allergen, ammonium sulfate precipitation, chromatography, purification

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