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中国精品科技期刊2020
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

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。

     

    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.

     

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