牛初乳乳清IgG的低温乙醇和三聚磷酸钠预提取技术研究

Study on pre-extraction technology of whey IgG from bovine colostrum with low-temperature ethanol and sodium tripolyphosphate methods

探讨了初乳乳清IgG的低温乙醇法和三聚磷酸钠法两种预提取方法。通过正交实验确定了低温乙醇法最佳工艺参数为:乙醇浓度30%、pH6.7、离子强度0.06mol/kg,IgG纯度和回收率分别为39.28%、79.32%;三聚磷酸钠法最佳工艺参数为:三聚磷酸钠添加量0.5%、pH4.0、温度45℃,IgG纯度和回收率分别为33.74%、82.31%。两种方法结合超滤法作为安全有效的预提取法均可应用于工业化生产食品级IgG。

Two methods of pre-extraction for whey IgG from bovine colostrum with low-temperature alcohol and sodium tripolyphosphate were discussed in this test. The optimal technological parameters of low-temperature ethanol method were obtained through orthogonal tests： ethanol concentration of 30%,pH 6.7,and ionic strength of 0.06mol/kg,the purity and recovery of IgG were 39.28% and 79.32% ,respectively;the optimal technological parameters of Sodium tripolyphosphate method were： Sodium tripolyphosphate addition of 0,5%,pH 4.0, temperature of 45℃ ,the purity and recovery of IgG were 33.74% and 82.31% ,respectively. The two kinds of methods,as a safe and effective pre-extraction,combined with ultrafiltration can be applied to industrial production of food-grade IgG.