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

XIONG Ziyi; MA Xin; CHEN Hongbing; LI Xin; XIONG Chunhong

doi:10.13386/j.issn1002-0306.2020080184

Volume 42 Issue 20

Oct. 2021

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Science and Technology of Food Industry > 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.

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

XIONG Ziyi^{1, 2,},
MA Xin^{1, 2},
CHEN Hongbing^{1, 3},
LI Xin^{1, 2},
XIONG Chunhong^{1, 2, ,}

1.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
2.
School of Food Science and Engineering, Nanchang University, Nanchang 330047, China
3.
Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China

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Received Date: August 19, 2020
Available Online: August 17, 2021

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Abstract

Abstract

Milk is an ideal protein supplement, 80% of which is casein. Casein, as the main allergen in milk, seriously affects the nutritional supplement choice of patients with milk allergy. Studies have shown that the structural characteristics of casein play a vital role in its allergenicity. To deeply explore the relationship between its structural characteristics and allergenicity, it is necessary to use appropriate purification methods to obtain high-purity casein. From the two perspectives of the preliminary separation of micellar casein and the purification of casein components, this article focuses on the research progress of the purification of bovine casein, and describes the structural characteristics of bovine casein and its influence on allergenicity. It provides theoretical and technical support for the study of using protein modification technology to reduce or eliminate the allergenicity of casein.
- casein,
- major allergens,
- structural characteristics,
- purification

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References (82)

References

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1.	宁淼，乌日娜，贺凯茹，包雨飞，张钰欣，杨慧，武俊瑞. 益生菌缓解牛乳过敏的作用机制研究进展. 食品工业科技. 2025(05): 371-379 . 本站查看
2.	梅芷晴，马浩睿，刘永峰，胡坚，舒琴. 羊乳母乳化及主要活性成分研究进展. 乳业科学与技术. 2024(04): 38-46 .
3.	乔蕾蕾，杨敏，秦娟娟，廖海周，季伟，李茜. 酸诱导酪蛋白胶束-海藻酸钠乳液凝胶性质及其对原花青素的负载性能. 食品科学. 2023(16): 50-60 .
4.	汤晓娜，许曦瑶，赵锋. 牛奶β-酪蛋白水解产物生物活性及A2乳制品的研究进展. 食品与发酵工业. 2023(19): 360-366 .
5.	马小梅，苏津贤，陈遥，舒星富，张海霞，马忠仁. 动物乳中四种主要蛋白结构功能及其分离纯化方法研究进展. 西北民族大学学报(自然科学版). 2022(02): 74-79 .
6.	钱冠林，孙敬，刘微，程娇，岳喜庆，郑艳. 双酶水解对脱脂牛乳致敏性的影响. 乳业科学与技术. 2022(04): 36-44 .
7.	李敏，刘爱成，朱晴，陈馨萍，刘微，梁肖娜，郑艳，岳喜庆. 酶解对脱脂牛乳蛋白抗原性及感官特性的影响. 乳业科学与技术. 2022(04): 14-21 .