Purification of Food Allergens from Their Natural Sources: Chromatographic Methods

Sahil Gupta; Changqi Liu

doi:10.1007/978-1-0716-3453-0_2

Purification of Food Allergens from Their Natural Sources: Chromatographic Methods

Methods Mol Biol. 2024:2717:15-27. doi: 10.1007/978-1-0716-3453-0_2.

Authors

Sahil Gupta¹, Changqi Liu²

Affiliations

¹ General Mills, Inc., Minneapolis, MN, USA. Sahil.Gupta@genmills.com.
² School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, USA.

PMID: 37737975
DOI: 10.1007/978-1-0716-3453-0_2

Abstract

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.

Keywords: Chromatography; Food allergen; Isolation; Native proteins; Purification.

MeSH terms

Chromatography, Liquid
Seeds*