A1 Vertaisarvioitu data-artikkeli tieteellisessä lehdessä
β-Lactoglobulin Separation from Whey Protein: A Comprehensive Review of Isolation and Purification Techniques and Future Perspectives
Tekijät: Wang, Z.L.; Tang, X.; Wang, M.; She, Y.X.; Yang, B.R.; Sheng, Q.H.; Abd El-Aty, A.M.
Kustantaja: Elsevier
Julkaisuvuosi: 2024
Journal: Journal of Dairy Science
Tietokannassa oleva lehden nimi: Journal of dairy science
Lehden akronyymi: J Dairy Sci
Vuosikerta: 107
Numero: 12
Aloitussivu: 11785
Lopetussivu: 11795
ISSN: 0022-0302
eISSN: 1525-3198
DOI: https://doi.org/10.3168/jds.2024-25321
Verkko-osoite: https://doi.org/10.3168/jds.2024-25321
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/458316441
Cow milk, although rich in essential nutrients, is a well-known allergic food that can cause allergic reactions in infants and young children. β-Lactoglobulin accounts for 10% of the total protein in milk and 50% of the whey protein, which has high nutritional value and excellent functional properties but is also the main allergen leading to milk protein allergy. Exploring the mechanism of milk allergy and selecting suitable separation and purification methods to obtain high-purity β-Lactoglobulin is the premise of research on reducing allergenicity. In this review, the research progress in membrane technology, gel filtration chromatography, ion exchange chromatography, affinity chromatography, precipitation and aqueous 2-phase system separation for the separation and purification of milk β-Lactoglobulin is reviewed in detail to promote the further development of milk β-Lactoglobulin separation and purification methods and provide a new method for the development of hypoallergenic dairy products in the future. Among these methods, ion exchange chromatography and gel chromatography are widely used, precipitation is generally used as a crude purification step, and high-performance liquid chromatography and membrane technology are used for further purification to improve the purity of allergens.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
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This work was supported by the National Key R&D Program of China (No. 2021YFD1600105), the China Agriculture Research System (CARS-05-05A-18), Key R&D Projects for the Xizang Autonomous Region of China (XZ202101ZY0004N). and the Agricultural Science and Technology Innovation Program of CAAS (CAAS-ASTIP-IQSTAP-02).
