Separation and purification of major allergens in yak milk

Hai Mei Li; Ying Ma; Yan Hua Cui; Jia Qi Wang; Qi Ming Li; Sheng Hua He

Separation and purification of major allergens in yak milk

Hai Mei Li^*
, Ying Ma
, Yan Hua Cui
, Jia Qi Wang
, Qi Ming Li
, Sheng Hua He

^*Corresponding author for this work

Faculty of Life Sciences and Medicine

Harbin Institute of Technology
Research and Development Central of New Hope Dairy Company

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

The major allergens in yak milk were obtained by chemical methods, and purified by a fast protein liquid chromatography (FPLC) combined gel chromatography in order to analyze allergenicity of protein in yak milk. Casein and whey were isolated after adjusting isoelectric precipitating of skimmed milk to 4.6 by adding 10% acetic acid. Based on differential solubility in urea solutions and differential sensitivity of calcium, αs-casein and β-casein were separated from whole casein. And then, the crude fractions of αs-casein, β-casein were further separated using anion-exchange FPLC and Sephadex G100 column. β-lactoglobulin was separated from acid whey using chelating of citrate sodium at low pH in the presence of salt and purified by FPLC. The results of RP-HPLC showed that the purities of αs-, β-casein, and β-lactoglobulin were 87.13%, 88.58%, and 80.00%, respectively.

Original language	English
Pages (from-to)	80-85
Number of pages	6
Journal	Harbin Gongye Daxue Xuebao/Journal of Harbin Institute of Technology
Volume	44
Issue number	4
State	Published - Apr 2012

Keywords

Casein separation
Fast protein liquid chromatography (FPLC)
Yak milk
β-lactoglobulin separation

Cite this

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title = "Separation and purification of major allergens in yak milk",

abstract = "The major allergens in yak milk were obtained by chemical methods, and purified by a fast protein liquid chromatography (FPLC) combined gel chromatography in order to analyze allergenicity of protein in yak milk. Casein and whey were isolated after adjusting isoelectric precipitating of skimmed milk to 4.6 by adding 10\% acetic acid. Based on differential solubility in urea solutions and differential sensitivity of calcium, αs-casein and β-casein were separated from whole casein. And then, the crude fractions of αs-casein, β-casein were further separated using anion-exchange FPLC and Sephadex G100 column. β-lactoglobulin was separated from acid whey using chelating of citrate sodium at low pH in the presence of salt and purified by FPLC. The results of RP-HPLC showed that the purities of αs-, β-casein, and β-lactoglobulin were 87.13\%, 88.58\%, and 80.00\%, respectively.",

keywords = "Casein separation, Fast protein liquid chromatography (FPLC), Yak milk, β-lactoglobulin separation",

author = "Li, \{Hai Mei\} and Ying Ma and Cui, \{Yan Hua\} and Wang, \{Jia Qi\} and Li, \{Qi Ming\} and He, \{Sheng Hua\}",

year = "2012",

month = apr,

language = "英语",

volume = "44",

pages = "80--85",

journal = "Harbin Gongye Daxue Xuebao/Journal of Harbin Institute of Technology",

issn = "0367-6234",

publisher = "Harbin Institute of Technology",

number = "4",

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TY - JOUR

T1 - Separation and purification of major allergens in yak milk

AU - Li, Hai Mei

AU - Ma, Ying

AU - Cui, Yan Hua

AU - Wang, Jia Qi

AU - Li, Qi Ming

AU - He, Sheng Hua

PY - 2012/4

Y1 - 2012/4

N2 - The major allergens in yak milk were obtained by chemical methods, and purified by a fast protein liquid chromatography (FPLC) combined gel chromatography in order to analyze allergenicity of protein in yak milk. Casein and whey were isolated after adjusting isoelectric precipitating of skimmed milk to 4.6 by adding 10% acetic acid. Based on differential solubility in urea solutions and differential sensitivity of calcium, αs-casein and β-casein were separated from whole casein. And then, the crude fractions of αs-casein, β-casein were further separated using anion-exchange FPLC and Sephadex G100 column. β-lactoglobulin was separated from acid whey using chelating of citrate sodium at low pH in the presence of salt and purified by FPLC. The results of RP-HPLC showed that the purities of αs-, β-casein, and β-lactoglobulin were 87.13%, 88.58%, and 80.00%, respectively.

AB - The major allergens in yak milk were obtained by chemical methods, and purified by a fast protein liquid chromatography (FPLC) combined gel chromatography in order to analyze allergenicity of protein in yak milk. Casein and whey were isolated after adjusting isoelectric precipitating of skimmed milk to 4.6 by adding 10% acetic acid. Based on differential solubility in urea solutions and differential sensitivity of calcium, αs-casein and β-casein were separated from whole casein. And then, the crude fractions of αs-casein, β-casein were further separated using anion-exchange FPLC and Sephadex G100 column. β-lactoglobulin was separated from acid whey using chelating of citrate sodium at low pH in the presence of salt and purified by FPLC. The results of RP-HPLC showed that the purities of αs-, β-casein, and β-lactoglobulin were 87.13%, 88.58%, and 80.00%, respectively.

KW - Casein separation

KW - Fast protein liquid chromatography (FPLC)

KW - Yak milk

KW - β-lactoglobulin separation

UR - https://www.scopus.com/pages/publications/84861952394

M3 - 文章

AN - SCOPUS:84861952394

SN - 0367-6234

VL - 44

SP - 80

EP - 85

JO - Harbin Gongye Daxue Xuebao/Journal of Harbin Institute of Technology

JF - Harbin Gongye Daxue Xuebao/Journal of Harbin Institute of Technology

IS - 4

ER -

Separation and purification of major allergens in yak milk

Abstract

Keywords

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