作　　者： ; ; ;

机构地区： 内蒙古农业大学食品科学与工程学院乳品生物技术与工程教育部重点实验室

出　　处： 《食品科学》 2006年第10期188-192,共5页

摘　　要： 本文采用硫酸铵沉淀法两次沉淀乳清蛋白,并结合离子交换层析法,从双峰驼初乳中分离纯化驼乳IgG。再用SDS-PAGE鉴定其纯度,测定其分子量。然后用分离纯化的驼乳IgG免疫家兔,制备效价至少为1:32的兔抗驼IgG抗血清。内蒙古阿拉善双峰驼驼乳分别于65、75、85和100℃加热30min,用SDS-PAGE检测驼乳中IgG的变性程度。同时采用单向免疫扩散法测定驼乳中IgG的活性。结果表明,于75℃,加热30min,驼乳IgG的活性丧失68.9%,而参考值的牛乳IgG活性则完全丧失。因此,驼乳IgG的热稳定性比牛乳IgG的热稳定性高。 The camel milk IgG was separated and purified by using saturated ammonium sulphate combined with anion exchange resin such as DEAE-Sephacel. The purity and molecular weight of IgG was determined by SDS-PAGE. The specific rabbit anti-camel IgG antiserum was prepared by injection of camel IgG into different sites of rabbits. Camel skim milk samples were heated at 65, 75, 85, 100℃ for 30min, respectively. Presence and identification of IgG were monitored using SDS-PAGE technique and the change of IgG activity was measured by RID method. The whole activity of IgG in reference values of cow milk was lost at 75℃/ 30rain versus 68.9% in loss activity of camel milk IgG. Therefore, the heat stability of camel milk IgG was higher than cow milk IgG.

关 键 词： 双峰驼乳 热稳定性

领　　域： [轻工技术与工程] [轻工技术与工程]