| 发酵法去除牛初乳中酪蛋白提高IgG含量的研究 |
| |
| 引用本文： | 张小平,顾瑞霞.发酵法去除牛初乳中酪蛋白提高IgG含量的研究[J].食品工业科技,2005(7):64-66. |
| |
| 作者姓名： | 张小平 顾瑞霞 |
| |
| 作者单位： | 扬州大学乳品研究所,江苏,扬州,225001 |
| |
| 基金项目： | 江苏省农业三项工程SX(2003)043 |
| |
| 摘 要： | 利用乳酸菌发酵牛初乳从而降低pH达到酪蛋白等电点,通过离心去除酪蛋白,提高免疫球蛋白G(JgG)含量。结果表明,发酵法去除酪蛋白的最适pH为4.65,离心条件为1500×g,30min;随着pH的下降,酪蛋白被去除.初乳中的IgG含量上升,pH由4.70降低到4.65时,IgG含量有显著性变化(P<0.01)。2-7d原料初乳中IgG含量平均为20.09mg/g,经发酵后乳清IgG含量提高约1.5倍,平均达到52.07mg/g。
|
| 关 键 词： | 牛初乳 发酵 免疫球蛋白 |
| 文章编号： | 1002-0306(2005)07-0064-03 |
| 修稿时间： | 2004年11月15 |
Casein removal by fermentation of bovine colostrums to increase the content of IgG |
| |
| Zhang Xiaoping.Casein removal by fermentation of bovine colostrums to increase the content of IgG[J].Science and Technology of Food Industry,2005(7):64-66. |
| |
| Authors: | Zhang Xiaoping |
| |
| Affiliation: | Zhang Xiaoping et al |
| |
| Abstract: | The article studies a method to remove the casein from bovine colostrums by lactic acid bacteria fermentation to reduce the pH value to isoelectric point of casein and therefore increase the content of immunoglobulin G(IgG) . The results indicated that the best pH and centrifugation condition to remove the casein was 4.65 and 1500 xg for 30min, and with the reduction in pH value, the content of lgG was improved simultaneously, at the pH4.70-4.65, the content of IgG had notable change (P<0.01). In colostrums (2-7 day), the content of IgG was 20.09mg/g, after fermentation the content increased by about one and half times up to 52.07mg/g. |
| |
| Keywords: | bovine colostrums ferment immunoglobulin G |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
