猪血G型免疫球蛋白稳定性研究

The stability of porcine serum immunoglobulin G

研究了酸性环境和加热对猪血IgG活性的影响。结果显示：猪IgG热变性的温度范围为70．265—72．162℃，吸热量为338．4J／g。室温时，pH降低到4以下IgG开始变性，其活性损失随pH的下降而增加。pH为7时．60℃后IgG开始变性，随温度升高活性损失越来越大。酸性条件下免疫球蛋白对于温度更为敏感，较低的温度就会造成IgG的变性。

This paper studied the pH stability and thermal stability of porcine serum IgG. The result showed that the thermal denaturation temperatwre range is 70. 265 - 72, 162 ℃ and the heat-absorbing content 338.4 J/g. The lgG denaturation started when the pH below 4 at room temperature, more IgG denatured as pH decreasing. The IgG begins denaturation at 60 ℃ when the pH is 7, more IgG denatured as the temperature increasing. The lgG denaturation become easier in acid condition, when denaturation temperature becomes lower.