牦牛血中免疫球蛋白热变性动力学的研究  

作　　者：于海燕[1] 罗永康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2007年第12期137-140,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划重大项目(2006BAD05A16);浙江省科技厅重大科技攻关项目(2006C12082)

摘　　要：研究了免疫球蛋白的热稳定性及热变性动力学,结果表明:牦牛血IgG的热变性属于0级反应。在65、70、75、80、85℃条件下,IgG变性的D值分别为722.41、311.65、17.8、5.24、2.73、1.89min,在此温度范围内IgG变性的Z值为7.9℃,表观活化能为271.25kJ/mol。依据IgG热变性动力学方程计算,63℃30min杀菌,IgG变性率为2.79%;在72℃30s,75℃15s及85℃5s条件下杀菌,IgG变性率分别为0.58%、0.66%和3.03%,UHT处理(120℃4s)IgG活性全部丧失。这些结果说明,LTLT和HTST巴氏杀菌对牦牛血中IgG活性影响较小,但不可采用UHT工艺。Thermodynamic analysis indicated that the reaction class of heat denaturation of IgG in yak plasma in PBS buffer was 0.At 65, 70, 75, 80, 85℃, D values for IgG in yak plasma denaturation were 722.41,311.65, 17.8, 5.24, 1.89min respectively. Within the temperature range, Z value for IgG in yak plasma denaturation was 7.9℃, apparent active energy was 271.25kJ/moL LTLT and HTST pasteurization have little influence on IgG in yak plasma denaturation, but whole IgG activity was lost with UHT sterilization.

关 键 词：免疫球蛋白 热稳定性 动力学 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]