色谱法在鸡蛋清主要过敏原分离纯化中研究进展

Research advances of chromatographic techniques in isolation and purif ication of main allergens in egg

鸡蛋营养丰富,同时也是引起人体过敏的主要食物之一。蛋清中含有4种主要过敏原,包括卵白蛋白、卵转铁蛋白、卵类黏蛋白和溶菌酶。概述了鸡蛋中4种主要过敏原的理化特性及色谱法纯化过敏原的研究进展,旨在为规模化分离得到高纯度和高活性的过敏原提供参考。

There are enrich proteins in egg white which also is one of most important material that causes food allergic reactions. The egg white contains four kinds of major allergen proteins including ovalbumin, ovotransferrin, ovomucoid and lysozyme. This article summarized the properties of main allergens in egg white and the advances in purification of the four main allergens through chromatography, offering theoretical foundation for scale-up purification allergens with higher purity and bioactivity.