牛免疫球蛋白G的应用及检测研究进展  

Research advance of application and detection of bovine immunoglobulin G

作　　者：高东微[1] 马孝斌 孙远明[3] 

机构地区：[1]广东检验检疫技术中心,广东广州510623 [2]北京望尔生物技术有限公司,北京102206 [3]华南农业大学食品学院,广东广州510630

出　　处：《食品工业科技》2009年第5期356-359,共4页Science and Technology of Food Industry

基　　金：国家质检总局科技计划(2009IK269)支持

摘　　要：牛免疫球蛋白G(IgG)是一类具有多种生物活性的免疫因子,主要来源于牛初乳中,已成为功能性食品的重要营养添加成分,牛IgG的含量直接决定了此类产品的质量。本文对牛免疫球蛋白的生物活性及功能进行了概述,并对牛IgG含量分析检测技术进行了阐述。Bovine immunoglobulin G（IgG） ,which is a sort of multiple biofunctional immune factor derived from bovine milk, has now become important nutrient additive in functional and health foods.The quality of the foods is directly determined by the quantity of IgG integrated.In this paper, bioactivity and functions of bovine IgG were summarized,and current research advance of IgG detection technology in related stuff were detailed described, which was hoped to provide a background knowledge for researchers.

关 键 词：牛免疫球蛋白 含量检测 研究进展 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]