超滤法分离免疫牛初乳中的IgG  

Seperation of IgG from Immune Bovine Colostrum by Ultrafiltration

作　　者：范丽娟[1] 潘道东[1] 

机构地区：[1]南京师范大学金陵女子学院食品科学与营养系,江苏南京210097

出　　处：《食品科学》2007年第7期242-244,共3页Food Science

基　　金：江苏省普通高校高新技术产业发展项目(JHB06-11);江苏省科技厅"十一五"攻关项目(BE2006325)

摘　　要：本实验选用截留分子量为100kD的中孔纤维超滤膜从免疫牛初乳乳清中分离提取IgG,研究了操作压力和温度在超滤过程中对膜透过速率的影响,确立了最适操作压力为0.15MPa,最适操作温度为25℃;并采用分段超滤法对免疫牛初乳乳清中的IgG进行分离,从而使浓缩液中IgG纯度得到进一步提高。IgG was separated and extracted from immune bovine colostrums whey by hollow-fiber membrane ultrafiltration （100 kD, molecular, cut-off）. The factors affecting separation such as pressure and temperature were studied. The results showed that optimum operating pressure and temperature were 0.15 MPa and 25℃respectively, and the purity of IgG in concentrated liquid could be further improved by subsection ultrafiltration.

关 键 词：免疫牛初乳 IGG 超滤分离 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]