乳及乳制品中IgG含量检测方法的研究进展  

A Review:Analysis of Bovine IgG in Milk and Milk Products

作　　者：赵圣国[1] 王加启[1] 章玉涛[1] 胡小丽[1] 卜登攀[1] 周凌云[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

出　　处：《中国畜牧兽医》2010年第11期216-219,共4页China Animal Husbandry & Veterinary Medicine

基　　金：国家自然基金(30871837);国际科技合作项目(2009DFB30530)

摘　　要：牛奶中免疫球蛋白具有良好的免疫保护功能,被越来越广泛的添加到乳制品中,而此类乳制品常常按IgG含量来定价,因此,寻求可靠的IgG检测方法越来越重要。作者就目前国际常用的检测方法进行阐述,包括层析分离法、电泳分离法、免疫学方法和物理方法,并比较了各种方法的优缺点。The immunoprotective properties of bovine milk IgG have led to a recent proliferation of nutritional products incorporating this protein.These kinds of products are always priced by the content of IgG.It has therefore become critical that reliable analytical techniques for the measurement of the IgG content in such products are available.This literature summarized the universal method in the world including separation-based chromatography,electrophoresis,immunoassay and physical techniques.Meanwhile we compared the advantage and disadvantage of these kinds of methods.

关 键 词：IGG 乳 乳制品 检测 

分 类 号：Q512[生物学—生物化学]