Purification of Food Allergens from Their Natural Sources: Chromatographic Methods
摘要
Isolation of food allergens from natural sources enables their characterization in a naturally occurring state. Low-pressure liquid chromatographic methods can be used to purify such allergens with high purity and yield. In this chapter, we describe the protocol for isolating a nut seed protein from its natural source. Interfering macromolecules such as fats and carbohydrates are removed followed by solubilization and extraction of nut seed proteins. The target protein is purified using a combination of various chromatographic techniques.