猪血清IgG干燥方式及干燥保护剂的应用

Application of different protectants and drying methods for porcine serum immunoglobulin G

为寻求符合实际生产需要的猪血清G型免疫球蛋白(IgG)干燥技术,该文探讨了猪血清IgG喷雾干燥的可行性和热保护剂的实际作用,对不同干燥方式所得IgG产品活性和纯度进行了对比研究。结果表明:20%(m/V)的脱脂乳粉、0.5%(m/V)的甘氨酸和5%(m/V)的麦芽糖混合后作为热保护剂能够有效地减少喷雾干燥时IgG的活性损失;海藻糖能够降低IgG冷冻干燥时的活性损失。干燥方式和是否添加保护剂决定了产品中IgG的含量和活性保留率的高低。

In order to search for the optimum drying method of porcine serum immunoglobulin G（IgG）, the feasibility of spray drying and practical effects of thermal protectants were investigated in this paper. The effects of drying methods on porcine serum IgG activity and purity were compared. The results showed that the activity loss of porcine serum IgG was reduced effectively by combining with protectants which was made up of 0.5% （m/V） glycine, 5% （m/V） maltase and 20%（m/V） defatted milk powder during spray drying. The activity loss of porcine serum IgG was reduced using mycoses as the protectants. The content and activity preservation rate of IgG depend on the drying methods and drying protectants.