高静水压处理对牛初乳中IgG的影响  

Effects of High Hydrostatic Pressure on IgG in Bovine Colostrum

作　　者：任杰[1] 胡志和[1] 孙振刚[2] 武文起 冯永强[2] 李金星[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 [2]天津海河乳业有限公司,天津300402

出　　处：《食品科学》2015年第3期63-67,共5页Food Science

基　　金：天津市科技计划项目(14ZCZDNC00017);天津市高等学校创新团队项目(TD12-5049)

摘　　要：采取不同的高静水压条件(处理压强、施压温度、保压时间)处理产犊后48 h内的牛初乳,研究高静水压处理牛初乳对免疫球蛋白G(immunoglobulin G,IgG)活性的影响。将牛初乳离心去除酪蛋白、乳脂肪等,取上清液进行高静水压处理,采用高效液相色谱法和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法(sodium dodecyl sulfa tepolyacrylamide gel electrophoresis,SDS-PAGE)对处理后的样品进行检测。结果表明:高静水压处理后的样品,经高效液相色谱仪检测,其与亲和色谱柱发生特异性吸附的能力下降,IgG检出质量浓度降低;经SDS-PAGE检测和凝胶电泳成像仪扫描处理,不同处理条件下IgG的轻链和重链的质量变化不显著。因此,当牛初乳在200 MPa、30 ℃和20 min的高静水压处理条件下,IgG的活性最好,检出质量浓度为16.843 9 mg/mL。The objective of this study was to investigate the effects of high hydrostatic pressure on IgG in bovine colostrum.Bovine colostrum collected at 48 h after calving was treated under varying conditions of pressure, temperature and holding time, and subsequently centrifuged to remove casein, milk fat and other substances. The supernatant was treated with different high hydrostatic pressures, and the treated samples were analyzed by HPLC and SDS-PAGE electrophoresis. The HPLC results showed that for the sample treated by high hydrostatic pressure, the specific adsorption ability with affinity chromatography column was reduced and IgG was detected from it at a lower concentration. Moreover, the light and heavy chains of IgG were not changed significantly as shown by SDS-PAGE electrophoresis analysis and gel electrophoresis imaging scanner. Therefore, optimal IgG activity was obtained, and the detectable concentration was 16.843 9 mg/mL when bovine colostrum was treated with high hydrostatic pressure at 200 MPa and 30 ℃ for 20 min.

关 键 词：牛初乳 免疫球蛋白G高静水压 高效液相色谱 十二烷基硫酸钠-聚丙烯酰胺凝胶电泳 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]