不同热处理方式对牛奶中IgG和乳铁蛋白的影响  

The Effect of Different Heat Treatments on IgG and Lactoferrin in the Milk

作　　者：程金波[1] 王加启[1] 李珊珊[1] 甄云鹏[2] 刘光磊[1] 卜登攀[1] 刘开朗[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京100193 [2]农业部奶及奶制品质量监督检验测试中心(北京),北京100193

出　　处：《华北农学报》2010年第B08期170-174,共5页Acta Agriculturae Boreali-Sinica

基　　金：国际科技合作项目(2009DFB30530);动物营养学国家重点实验室自主研究课题(2004DA125184(青)0801)

摘　　要：功能乳制品的加工失活是目前乳制品工业中的重要难题。本试验旨在研究不同热处理方式对于乳中活性物质免疫球蛋白(IgG)和乳铁蛋白(Lf)的影响。本研究参照目前乳品工业中常用的热处理方式,共选用12种温度和时间组合。结果表明,乳品加工过程中的均质化处理提高了乳中IgG以及Lf的活性;不同的温度与时间的热处理方式组合可以显著的影响乳中IgG和Lf的活性;综合考虑乳中IgG和Lf活性变化,本研究表明70～75℃,15s的加工工艺适合于这两种功能性蛋白的大规模工业化生产。The technology for functional milk products is a major difficult issue in the milk products industry. The objective in this study is to study the effects of different heat treatments on the IgG and lactoferrin in the milk,which are major functional proteins in the milk.According the common heat methods in the milk products industry,we totally choose 12 heat treatments（the interaction of temperature and time） .The results in this experiment indica-ted that the homogenization in the milk products processing could improve the activity of IgG and lactoferrin in the milk.The heat treatments（the interaction of temperature and time） could significantly affect the activity of IgG and lactoferrin in the milk.Taking the consideration of IgG and lactoferrin together,the heat treatment（70℃to 75℃,15 s） could be used in the large-scale production of them in the milk products industry.

关 键 词：热处理 牛奶 IGG 乳铁蛋白 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]