Extraction, Purification and Characterization of a New Allergenic Protein from Tartary Buckwheat Seeds

摘要

An allergenic protein from tartary buckwheat seeds was purified with salting out, anion exchange chromatography and gel filtration. SDS-PAGE analysis and gel filtration showed that the allergenic protein (TBt) was composed of two subunits, we named them TBa and TBb respectively which were linked by disulfide bonds. TBa, TBb and TBt respectively have an estimated molecular weight of 24 kD, 35 kD and 58 kD, and the isoelectric point were about 6.85, 5.85 and 7.00. Immunological character of these proteins were analyzed, and it was found that TBa and TBb had higher IgE binding activity than TBt, so it was believed TBa and TBb both might cause allergy.