抗犊牛肺炎支原体免疫初乳乳清的制备

Preparation of Anti-calves Mycoplasma pneumonia Immunity Colostrum Whey

为探讨抗犊牛肺炎支原体免疫初乳乳清的制备方法,本试验采用牛支原体灭活佐剂疫苗于经产前2-4周给怀孕母牛免疫接种2次,制备高免初乳,收集产后12h之内的初乳,分别采用离心沉淀与过滤法制备脱脂初乳,采用不同的酸化法、酶化法、酸和酶结合法制备乳清,通过紫外分光光度计及ELISA方法检测乳清中的总蛋白含量及抗牛支原体抗体滴度。结果显示,4℃、3500r/min离心30min对初乳的脱脂效果最好,初乳总蛋白含量及抗牛支原体抗体滴度损失最少;酶和酸结合法的乳清析出率最高,维生素C（0.2g/mL）处理法对脱脂初乳中蛋白损失最小,盐酸处理法对脱脂初乳中抗牛支原体抗体滴度损失最小。结果表明用0.6mol/L盐酸调pH至4.6,室温下放置30min,10000r/min离心20min是高免初乳乳清制备的适宜方法。

In order to discuss the preparation method of anti-calves Mycoplasma pneumoniaimmunity colostrum whey,this experiment used the cow Mycoplasma pneumonia deactivation adjuvant vaccine to be injected into the pre-natal 2 to 4 week cow two times to prepare hyperimmune colostrums.We collected the post-natal 12 hcolostrum,using centrifugal precipitation and filtration to prepare skim milk separately,using the acid treatment method,enzyme hydrolysis method,enzyme and acid union method to prepare whey,through ultraviolet dispersion of light luminosity meter and ELISA method,we detected the whey total protein content and anti-cow Mycoplasma pneumonia IgG titer.The result indicated that 4 ℃,3500r/min centrifugal 30 min was the best to the colostrum degreasing effect,the colostrum total protein content and anti-cow Mycoplasma pneumonia IgG titer losed few;the whey separation rate of enzyme and acid union method was the highest,in the vitamin C（0.2g/mL）processing method the protein slightly losed to the degreasing colostrum,in the hydrochloric acid processing method the anticow Mycoplasma pneumonia IgG loss was smallest to the degreasing colostrum.Quality synthetic evaluation result was that 0.6mol/L hydrochloric acid,pH 4.6,the room temperature 30 min processing,10000r/min centrifuge for 20 min was the appropriate method to prepare hyperimmune colostrum whey.