1. One-step method for the isolation of α-lactalbumin and β-lactoglobulin from cow’s milk while preserving their antigenicity.
- Author
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Mao, Xue, Zhang, Guo-Fang, Li, Chun, Zhao, Yu-Cai, Liu, Yang, Wang, Ting-Ting, Duan, Chun-Ying, Wang, Jing-Ying, and Liu, Li-Bo
- Subjects
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LACTALBUMIN , *LACTOGLOBULINS , *MILK storage , *PROTEIN content of milk , *HYDROGEN-ion concentration - Abstract
Milk is a highly nutritional food, and separation of major allergens from milk has become important to people who are allergic. The aim of this study was to establish a simple and repeatable method for the isolation of α-lactalbumin and β-lactoglobulin from cow’s milk while preserving their antigenicity. Fractions of α-lactalbumin and β-lactoglobulin were salted-out using 50% ammonium sulfate from whey that was collected from cow’s milk after pH adjustment and then purified by anion-exchange chromatography with diethylaminoethyl-Sepharose Fast Flow. The antigenicity of the purified proteins was evaluated by indirect competitive enzyme-linked immunosorbent assay. The results showed that the purities of the α-lactalbumin and β-lactoglobulin collected were 84.85 and 94.91% and the cross-reactivities of the purified proteins were 93.2 and 95.4%, respectively. Therefore, this simple and efficient strategy consisting of a one-step process for α-lactalbumin and β-lactoglobulin is suitable for purifying the major allergens in cow’s milk. In addition, a scientific experimental basis for the preparation of non-allergenic milk was also offered in this study. [ABSTRACT FROM AUTHOR]
- Published
- 2017
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