A method for separating egg white allergens

Abstract

The invention discloses a method for separating egg white allergens, and belongs to the technical field of protein separation. The method comprises the steps of 1) pH adjustment and centrifugation preparation of egg white treatment liquid; 2) chromatography column preparation; 3) chromatography separation; 4) protein purity detection; 5), protein concentration. The method adopts a cation exchangechromatography method, egg white is treated and then loaded, four proteins are sequentially eluted by adjusting the pH value and the salt concentration of eluent, and it is verified through protein purity detection that after a BCA method is used for detection, the extraction rates of ovalbumin, ovotransferrin, ovomucoid and lysozyme are 60.0%, 52.1%, 29.6% and 90.2% respectively.

Description

technical field

[0001] The invention relates to the technical field of protein separation, in particular to a method for separating egg white allergens. Background technique

[0002] The allergens in eggs mainly exist in egg whites. Currently, four major allergens are recognized in egg whites, namely ovalbumin (45 kDa), ovomucoid (28 kDa), ovotransferrin (76 kDa) and lysozyme. (14kDa). Allergen standards are convenient to use, however, many standards have been shown to be contaminated with bacterial endotoxins (LPS). LPS can lead to the imbalance of Th1 / Th2 cytokines, so the content of LPS in allergens should be strictly controlled when establishing sensitized animal models or cell experiments. The isolated and purified allergens are free from LPS contamination and are a good choice for sensitization models.

[0003] However, the separation and purification methods reported so far can only separate one allergen at a time, and cannot simultaneously separate the four main a...

Images