畜牧与饲料科学 ›› 2009, Vol. 30 ›› Issue (3): 33-33.doi: 10.12160/j.issn.1672-5190.2009.03.014
高春香[1] 李翠枝[2] 云战友[2] 苏玉芳[2] 郭军[1]
GAO Chun-xiang, LI Cui-zhi, YUN Zhan-you,SU Yu-fang,GUO Jun (1.Food Science and Engineering College, Inner Mongolia Agricultural University, Hohbot 010018, China; 2. Department of Quality Management, Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010080, China)
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)%。
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