| 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pH4.0,作用时间1h，胃蛋白酶的质量浓度为0.5mg/mL;胰蛋白酶对IgG活性的影响相对较小。 |
| 关键词: 羊初乳 免疫球蛋白 稳定性 |
| DOI： |
| 分类号: |
| 基金项目: |
|
| Studies on stability of IgG in goat colostrum |
|
|
| 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. |
| Key words: goat colostrum,immunity globulin (IgG),stability |
