FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 429-433.doi: 10.7506/spkx1002-6630-201023094

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Research Progress in Isolation and Purification of Major Allergens from Bovine Milk

CAI Xiao-hu1,2，LI Xin1,3，CHEN Hong-bing1,2,*，GAO Jin-yan3   

  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
  • Received:2010-08-12 Revised:2010-11-11 Online:2010-12-15 Published:2010-12-29
  • Contact: CHEN Hong-bing E-mail:chbgjy@hotmail.com

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Abstract:

The bovine milk contains three kinds of major allergen proteins such as casein, β-lactoglobulin and α-lactalbumin. This article has reviewed research progresses on purification methods of major milk allergens. The purification methods including precipitation, ion exchange chromatography, gel filtration chromatography, hydroxyapatite chromatography, hydrophobic interaction chromatography, high performance liquid chromatography and membrane technology have been discussed. Among them, ion exchange chromatography and gel filtration have been used widely, and precipitation method has been generally used in the rough purification step. Although hydroxyapatite chromatography and hydrophobic interaction chromatography are also common for the purification, they can not be used to isolate allergens individually and need to combine with other methods for the separation of allergens. High performance liquid chromatography and membrane technology are suitable for the follow-up purification to improve the purity of allergens.

Key words: milk allergen, casein, β-lactoglobulin, α-lactalbumin, purification

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