牛初乳免疫球蛋白体外稳定性研究

The stability of colostrums immunoglobulin in vitro

研究了牛初乳中免疫球蛋白的体外稳定性,包括热稳定性、酸碱稳定性、消化系统中的稳定性。牛初乳免疫球蛋白在不高于65℃范围内具有较高的稳定性,随温度升高残存率逐渐降低,当85℃、3min时IgG基本完全失活;牛初乳免疫球蛋白在pH<3.0和pH>11.0时稳定性较差,而在pH4.0～11.0之间具有较好的稳定性;在人工胃液中,pH值的影响最大,牛初乳添加量的影响次之;人工肠液中,胰蛋白酶是影响IgG活力的主要因子,消化时间次之,牛初乳添加量的影响最小。

This study shows the stability of colostrums immunoglobulin in vitro,including thermal stability,pH stability and digestive system stability.Colostomy of immunoglobulin has a higher stability below 65 ℃.The stability of IgG in colostrums decreased with an increasing temperature.IgG almost inactivated at 85 ℃ in 3 min.Colostrums immunoglobulin is less stable in pH3.0 and pH11.0 compared with the pH 4.0~11.0.In artificial gastric juice,pH is the most important impact factor,followed by the amount of colostrums.In artificial intestinal juice,trypsin is the main factor which affect the IgG activity,followed by digestion time,and the amount of colostrums.