| 羊初乳免疫球蛋白IgG稳定性的研究 |
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| 引用本文： | 杨晓宇,李 娜,杨 华. 羊初乳免疫球蛋白IgG稳定性的研究[J]. 西北农林科技大学学报(自然科学版), 2006, 34(2): 45-47 |
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| 作者姓名： | 杨晓宇 李 娜 杨 华 |
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| 作者单位： | 1. 陕西师范大学,食品工程系,陕西,西安,710062
2. 杨凌职业技术学院,农学系,陕西,杨凌,712100 |
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| 摘 要： | 研究了酸、碱、胃蛋白酶、胰蛋白酶对羊初乳中免疫球蛋白IgG稳定性的影响。结果表明,IgG在pH 值为5．0～10．0时十分稳定,在pH值低于5．0的条件下,随pH值降低,变性率急剧上升;正交试验结果表明,胃蛋白酶对IgG的影响因素为pH值>作用时间>酶液浓度;最佳条件为pH 4．0,作用时间1 h,胃蛋白酶的质量浓度为0．5 mg／mL;胰蛋白酶对IgG活性的影响相对较小。
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| 关 键 词： | 羊初乳 免疫球蛋白 稳定性 |
| 文章编号： | 1671-9387（2006）02-0045-03 |
| 收稿时间： | 2005-06-20 |
| 修稿时间： | 2005-06-20 |
Studies on stability of IgG in goat colostrum |
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| YANG Xiao-yu,LI Na,YANG Hua,CHEN Jin-ping,ZHANG Fu-xin. Studies on stability of IgG in goat colostrum[J]. Journal of Northwest A&F University（Natural Science Edition）, 2006, 34(2): 45-47 |
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| Authors: | YANG Xiao-yu LI Na YANG Hua CHEN Jin-ping ZHANG Fu-xin |
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| Affiliation: | ( Department of Food Engineering ,Shaanxi Normal University,Xi’an,Shaanxi 710062,China; Department of Agronomy ,Yangling Vocational and Technical College,Yangling, Shaanxi 712100, China) |
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| Abstract: | This article studied the influence of acid,alkali,pepsin and trypsin on the stability of immunity globulin (IgG) in goat colostrum. The result indicated that, IgG was quite stable in the range of pH 5. 0-10. 0,when pH value was below 5. 0,the denaturation rate of IgG went up sharply with the decrease of pH value. Through the orthogonal test ,the order of the factors which the pepsin affected the activity of IgG was:pH>action time>enzyme concentration. The best condition was A3B2C1. The influence of the trypsin on the IgG was relatively small. |
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| Keywords: | goat colostrum immunity globulin (IgG) stability |
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