牛乳主要过敏原酪蛋白的特性和分离纯化研究进展

熊子奕 马鑫 陈红兵 李欣 熊春红

熊子奕,马鑫,陈红兵,等. 牛乳主要过敏原酪蛋白的特性和分离纯化研究进展[J]. 食品工业科技,2021,42(20):391−399. doi:  10.13386/j.issn1002-0306.2020080184
引用本文: 熊子奕,马鑫,陈红兵,等. 牛乳主要过敏原酪蛋白的特性和分离纯化研究进展[J]. 食品工业科技,2021,42(20):391−399. doi:  10.13386/j.issn1002-0306.2020080184
XIONG Ziyi, MA Xin, CHEN Hongbing, et al. Research Progress on Characteristics Isolation and Purification of Casein, the Major Allergen in Milk[J]. Science and Technology of Food Industry, 2021, 42(20): 391−399. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020080184
Citation: XIONG Ziyi, MA Xin, CHEN Hongbing, et al. Research Progress on Characteristics Isolation and Purification of Casein, the Major Allergen in Milk[J]. Science and Technology of Food Industry, 2021, 42(20): 391−399. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020080184

牛乳主要过敏原酪蛋白的特性和分离纯化研究进展

doi: 10.13386/j.issn1002-0306.2020080184
基金项目: 科技部重点研发计划 (2018YFC1604205);江西省研究生优质课程和案例库建设项目(现代食品加工技术)(赣教研字[2018]1号);食品科学与技术国家重点实验室目标导向课题(SKLF-ZZA-201912)。
详细信息
    作者简介:

    熊子奕(1997−),男,硕士研究生,研究方向:食物过敏,E-mail:852023801@qq.com

    通讯作者:

    熊春红(1971−),女,博士,副教授,研究方向:食品加工与安全,食品资源开发利用,E-mail:13807099600@163.com

  • 中图分类号: TS201.1

Research Progress on Characteristics Isolation and Purification of Casein, the Major Allergen in Milk

  • 摘要: 牛乳是理想的蛋白补充剂,其中80%蛋白质为酪蛋白。酪蛋白作为牛乳中主要过敏原,严重影响牛乳过敏患者的营养补充选择。酪蛋白的结构特征与其致敏性强弱有关,所以选择合适的分离纯化方法,获得高纯度的酪蛋白是深入探究结构特征与致敏性关联的前提。本文从酪蛋白胶束的初步分离和酪蛋白亚型的提纯两个角度,总结了国内外牛乳酪蛋白分离纯化的研究进展。同时,文章也阐述了牛乳酪蛋白的基本特性以及其结构与致敏性的关系,以期为进一步降低酪蛋白致敏性的研究提供参考。
  • 图  1  酪蛋白胶束冷场发射电镜的扫描图[12]

    Figure  1.  Electron micrograph of casein micelle cold field emission[12]

    图  2  αs1-酪蛋白B-8P的氨基酸序列[31]

    Figure  2.  Amino acid sequence of αs1-CN B-8P[31]

    图  3  αs2-酪蛋白A-11P的氨基酸序列[31]

    Figure  3.  Amino acid sequence of αs2-CN A-11P[31]

    图  4  β-酪蛋白A2-5P的氨基酸序列[31]

    Figure  4.  Amino acid sequence of β-CN A2-5P[31]

    图  5  κ-酪蛋白A-1P的氨基酸序列[31]

    Figure  5.  Amino acid sequence of bovine κ-CN A-1P[31]

    表  1  牛乳中酪蛋白的组分及化学性质[18]

    Table  1.   Components and chemical properties of casein in milk[18]

    蛋白质过敏原质量浓度(g/L)所占比例(%)分子质量(kDa)氨基酸数量
    αs1-酪蛋白12~154523.6199
    αs2-酪蛋白Bos d 83~41225.2207
    β-酪蛋白9~113523.9209
    κ-酪蛋白3~4819.0169
    下载: 导出CSV
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  • 收稿日期:  2020-08-20
  • 网络出版日期:  2021-08-18
  • 刊出日期:  2021-10-11

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