水牛乳中主要过敏原的分离纯化  

The Purification of the Major Allergens in Buffalo Milk

作　　者：罗曾玲[1] 陈红兵[1] 陈福[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室

出　　处：《食品科学》2006年第10期428-432,共5页Food Science

基　　金：国家自然科学基金项目(30560096);长江学者和创新团队发展计划(IRT0540)

摘　　要：牛乳和水牛乳存在免疫交叉反应,牛乳过敏患者可能对水牛乳过敏。因此,分离纯化出水牛乳中各种过敏原将为进一步的工作奠定物质基础。实验中以摩拉水牛乳为原料,通过等电点沉淀、凝胶柱层析法和阴离子交换法分离纯化水牛乳的酪蛋白、β-乳球蛋白α-乳白蛋白,得到了SDS-PAGE纯(纯度≥90%)的β-乳球蛋白α-乳白蛋白。离子交换层析分离β-乳球蛋白、α-乳白蛋白的得率分别为50.26%、52.86%;凝胶层析分离β-乳球蛋白、α-乳白蛋白的得率分别为49.39%、84.19%。实验结果表明,等电点沉淀、凝胶柱层析法和阴离子交换法适合于分离水牛乳中主要过敏原成分。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-1actoglobulin 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-1actoglobulin 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-1actoglobulin 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.

关 键 词：水牛乳 酪蛋白 Β-乳球蛋白 Α-乳白蛋白 

分 类 号：TS201.21[轻工技术与工程—食品科学]