摘要
利用乳酸菌发酵牛初乳从而降低pH达到酪蛋白等电点,通过离心去除酪蛋白,提高免疫球蛋白G(JgG)含量。结果表明,发酵法去除酪蛋白的最适pH为4.65,离心条件为1500×g,30min;随着pH的下降,酪蛋白被去除.初乳中的IgG含量上升,pH由4.70降低到4.65时,IgG含量有显著性变化(P<0.01)。2-7d原料初乳中IgG含量平均为20.09mg/g,经发酵后乳清IgG含量提高约1.5倍,平均达到52.07mg/g。
The article studies a method to remove the casein from bovine colostrums by lactic acid bacteria fermentation to reduce the pH value to isoelectric point of casein and therefore increase the content of immunoglobulin G(IgG) . The results indicated that the best pH and centrifugation condition to remove the casein was 4.65 and 1500 xg for 30min, and with the reduction in pH value, the content of lgG was improved simultaneously, at the pH4.70-4.65, the content of IgG had notable change (P<0.01). In colostrums (2-7 day), the content of IgG was 20.09mg/g, after fermentation the content increased by about one and half times up to 52.07mg/g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第7期64-66,共3页
Science and Technology of Food Industry
基金
江苏省农业三项工程SX(2003)043
关键词
牛初乳
发酵
免疫球蛋白G
bovine colostrums
ferment
immunoglobulin G
