论文部分内容阅读
目的探索牛奶主要过敏原的制备工艺。方法采用等电点沉淀、凝胶层析和分子筛等技术纯化牛奶中主要过敏原组分;采用SDS-PAGE鉴定蛋白纯度,采用双抗原夹心-ELISA鉴定免疫活性。结果成功获得牛奶中的四种主要过敏原组分:酪蛋白、β乳球蛋白、α乳白蛋白和分子量较高的P1组分,并经过免疫实验证实这四种组分均能与过敏血清产生反应,而其中β乳球蛋白和P1组分反应性较高。结论本研究探索出一种简单、实用的牛奶主要过敏原制备工艺,并证实牛奶中的β乳球蛋白和高分子量蛋白质为主要过敏原。
Objective To explore the preparation of milk major allergens. Methods The components of major allergens in milk were purified by isoelectric point precipitation, gel chromatography and molecular sieve. The purity of the protein was determined by SDS-PAGE and the immunological activity was identified by double-antigen sandwich-ELISA. Results The four main allergen components of milk were successfully obtained: casein, β-lactoglobulin, α-lactalbumin and P1 component with higher molecular weight. These four components were confirmed to be able to react with the allergic serum Reaction, and in which β-lactoglobulin and P1 component reactivity. Conclusion This study explored a simple and practical process for preparing the major allergens of milk and confirmed that beta lactoglobulin and high molecular weight proteins in milk are the major allergens.