摘要
以新鲜牛初乳为原料,考察不同的贮藏方法(直接冷冻保存,脱脂牛初乳冷冻保存,乳清冷冻保存)及解冻方法(60℃热水水浴解冻,室温解冻,微波解冻),对牛初乳中免疫球蛋白的提取率和活性的影响。实验结果表明:工业化提取牛初乳中免疫球蛋白时,将生鲜牛初乳从牧场取回后直接放入-20℃冷冻贮藏一个月,解冻时采用60℃水浴加热解冻。
The aim of this paper was to evaluate the effects of three different methods of storage （freezing directly, defatting and freezing, removing casein and freezing） and three different methods of thawing [hot water （60℃）, room temperature（27℃） and microwave] on the activity and extraction rate of IgG in bovine colostrums. Results showed that fresh colostrums got from the field can be directly frozen at the temperature -20℃ during the preservation. During the process of industrialized separating IgG from colostrums, the frozen colostrum should be thawed at the hot water 60℃.
出处
《食品科技》
CAS
北大核心
2007年第10期127-130,共4页
Food Science and Technology
关键词
牛初乳
免疫球蛋白
贮藏
冷冻
解冻
bovine colostrums
immunoglobulin
storage
freeze
thaw
