单 位：
Department of Quality Management,Inner Mongolia Yili Industrial Group C
关键词：
igg;casein;treated;detected;disinfection process;preparatio
摘 要：
用单向免疫扩散法检测IgG含量,评价了脱脂、去除酪蛋白等乳清制备工艺和热消毒处理对IgG的影响。结果表明,脱脂和去除酪蛋白可造成IgG损失4.5%～11.5%,平均损失为(6.1±4.8)%;低温巴氏杀菌使乳清IgG损失8.0%～18.8%,平均损失为(11.7±7.8)%;(75±2)℃15s和(80±2)℃10s处理初乳样均未检出IgG,与相关文献报道不一致;UHT处理常乳,未检出IgG。酸凝固去除酪蛋白与热处理有交互作用,增强了对IgG的破坏,与凝乳酶凝固去酪相比IgG多损失2.1%～4.3%,平均多损失为(3.5±3.4)%。
译 名：
Preparation and Thermal Disinfection Process of Whey on IgG Content of Colostrum
作 者：
GAO Chun-xiang1,LI Cui-zhi2,YUN Zhan-you2,SU Yu-fang2,GUO Jun1(1.Food Science and Engineering College,Inner Mongolia Agricultural University,Hohhot 010018,China;2.Department of Quality Management,Inner Mongolia Yili Industrial Group Co.,Ltd.,Hohhot 010080,China)
关键词：
IgG;colostrum;whey;thermal disinfection;single immunodiffusion
摘 要：
The content of IgG was detected by single immunodiffusion method so as to evaluate the losing degree of IgG caused by preparation and thermal disinfection process of whey,such as degreasing,removing of casein,and so on.As shown by the results,IgG decreased by 4.5%～11.5% after the process of degreasing and removing of casein,while IgG decreased by 8.0%～18.8% after cold pasteurization.No IgG was detected in the colostrum after the colostrum was treated at(75±2)℃ for 15s and(80±2)℃ for 10s.And this result is inconsistent with previous reports.No IgG was detected in UHT-treated mature milk.There was interaction between casein acid clotting(to remove casein)and heating procedure,causing more loss of IgG,and the content of IgG was decreased by 2.1%～4.3% compared with that in chymosin-treated(to remove casein)samples.
