超高压处理对牛初乳中IgG活性的影响  

Effect of ultra-high pressure on the IgG activity of bovine colostrum

作　　者：任杰[1] 胡志和[1] 吴子健[1] 薛璐[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2013年第20期280-283,共4页Science and Technology of Food Industry

摘　　要：牛初乳中富含营养物质和多种活性成分,尤其是IgG的含量特别高。以产犊后48h内的牛初乳为原料,研究不同的超高压处理条件对牛初乳中IgG活性的影响,采用ELISA方法检测经过超高压处理后样品中IgG的活性。结果显示,在压力500MPa、温度35℃、时间20min条件下处理牛初乳,其IgG活性提高率达到最大。Bovine colostrum is rich in diverse nutrients and active ingredients,especially high content of IgG. This study investigated the IgG activity in the bovine colostrum within 48h after calving under different high pressure treatment conditions,taking ELISA to detect the sample. Results showed that when bovine colostrum was treated at the condition of 500MPa,35℃ and for 20min,the IgG activity increase rate got the maximum.

关 键 词：超高压 牛初乳 免疫球蛋白G 

分 类 号：TS525.41[轻工技术与工程—皮革化学与工程]