高压下牛乳IgG的变性及稳定化作用  

Denaturation of Bovine milk IgG at High pressure and its stabilization

作　　者：张和平[1] 德力格尔桑[1] 郭军 母智深[1] 张玉成 祝恒明 

机构地区：[1]内蒙古农牧学院食品工程系,呼和浩特010018 [2]兵器工业部五十二研究所

出　　处：《食品科学》1998年第4期10-12,共3页Food Science

摘　　要：高压下（200～700MPa）牛乳IgG的变性及稳定化研究表明：随着蔗糖浓度的提高，IgG在高压下的稳定性增大，并伴随IgG最大发射波长的蓝移和荧光强度的降低。蔗糖对IgG在高压下的稳定化作用是由于其增加了IgG分子内部疏水交互作用，从而稳定了其三级结构。The denaturation of bovine milk IgG at high pressure (200 -700MPa) and its stabilization were investigated. With the increase of sucrose concentration, the stability of IgG was increased. In accompany with this result, marked blue shift of maximum emission wavelength of IgG was observed, and fluorescence intersity of IgG was decreased. Increased hydrophobic interactions inside IgG molecule in presence of sucrose was considered to be responsible for its stabilization.

关 键 词：牛乳 免疫球蛋白 高压 变性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] Q512.2[轻工技术与工程—食品科学与工程]