牛初乳活性免疫球蛋白(IgG)复合热变性保护剂的研究

Studies of the compound thermal protectants of the bovine milk Immunoglobulin(IgG)

利用琼脂双向免疫扩散法测定免疫活性IgG含量,采用三因素二次通用旋转组合设计对甘氨酸、蔗糖、甘露醇作为牛初乳活性免疫球蛋白(IgG)热变性保护剂的保护效果进行研究,建立了活性免疫球蛋白(IgG)残留率与各热变性保护剂之间的回归方程,分析了甘氨酸、蔗糖、甘露醇作为热保护剂对免疫活性IgG残留率的影响,筛选出了较为理想的热保护剂为甘氨酸添加量3%,蔗糖添加量3%,甘露醇添加量4%(均为质量分数),它们对免疫活性IgG残留率的作用为甘氨酸>甘露醇>蔗糖。

The protective effects of glycin, sucrose and mannitol on the thermal denaturation protectants of the bovine milk immunoglobulin G were studied by central composite, uniform precision response surface design. The contents of the active IgG were measured by agar double immunodiffuson. The regression equation of the active IgG residue with the glycin, sucrose and mannitol was established and the influences of the glycin, sucrose and mannitol on the active IgG residues were analyzed. The better compound thermal protectants were glycin 3%, sucrose 3%, mannitol 4%. The orders of their contribution to the active IgG residues are： glycin〉mannitol〉sucrose.