牛乳酪蛋白检测方法研究进展  

Research Progress in Methods for Detecting Cow's Milk Allergen Casein

作　　者：倪小琴[1] 赖卫华[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2014年第3期290-294,共5页Food Science

摘　　要：牛乳含有丰富的蛋白质,是比较理想的营养物质,但也是常见的过敏原之一。酪蛋白是牛乳中含量最高的蛋白,常作为牛乳过敏检测的主要参考指标之一。其检测方法主要包括基于免疫学的方法、聚合酶链式反应技术(polymerase chain reaction,PCR)、毛细管电泳分析、色谱法、质谱法等,本文就其检测方法的原理、特性及实际应用进行综述,并对未来检测的发展方向进行展望。Cow’s milk is rich in proteins, and an ideal nutritional substance, but it is also a common allergen in foods. Casein is the highest content of protein in milk, and is often used as a major index for detecting the allergenicity of cow’s milk. The currently available detection methods include mainly immunological techniques, polymerase chain reaction（PCR）, capillary electrophoresis, chromatography, and mass spectrometry. This article reviews the principles, characteristics and applications of these detection methods, and proposes future trends in the development of new detection methods.

关 键 词：酪蛋白 过敏原 检测方法 

分 类 号：TS207.3[轻工技术与工程—食品科学]