不同热处理方式对牛奶中IgG和乳铁蛋白的影响

doi:10.7668/hbnxb.2010.S1.039

华北农学报 ›› 2010, Vol. 25 ›› Issue (S1): 170-174. doi: 10.7668/hbnxb.2010.S1.039

所属专题： 畜牧；

不同热处理方式对牛奶中IgG和乳铁蛋白的影响

程金波¹, 王加启¹, 李珊珊¹, 甄云鹏², 刘光磊¹, 卜登攀¹, 刘开朗¹

1. 中国农业科学院北京畜牧兽医研究所, 动物营养学国家重点实验室, 北京 100193;
2. 农业部奶及奶制品质量监督检验测试中心(北京), 北京 100193

收稿日期:2010-06-11 出版日期:2010-12-30
通讯作者: 王加启(1967-),男,安徽人,研究员,博士生导师,主要从事反刍动物营养和牛奶质量改良研究
作者简介:程金波(1982-),男,山东临沂人,硕士,主要从事反刍动物营养和牛奶质量改良研究
基金资助:
国际科技合作项目(2009DFB30530);动物营养学国家重点实验室自主研究课题(2004DA125184(青)0801)

The Effect of Different Heat Treatments on IgG and Lactoferrin in the Milk

CHENG Jin-bo¹, WANG Jia-qi¹, LI Shan-shan¹, ZHEN Yun-peng², LIU Guang-lei¹, BU Deng-pan¹, LIU Kai-lang¹

1. State Key Laboratory of Animal Nutrition,Institute of Animal Science,Chinese Academy of Agriculture Sciences, Beijing 100193, China;
2. Ministry of Agricultural Milk and Dairy Inspection and Supervision Center(Beijing), Beijing 100193, China

Received:2010-06-11 Published:2010-12-30

摘要/Abstract

摘要： 功能乳制品的加工失活是目前乳制品工业中的重要难题。本试验旨在研究不同热处理方式对于乳中活性物质免疫球蛋白(IgG)和乳铁蛋白(Lf)的影响。本研究参照目前乳品工业中常用的热处理方式,共选用12种温度和时间组合。结果表明,乳品加工过程中的均质化处理提高了乳中IgG以及Lf的活性;不同的温度与时间的热处理方式组合可以显著的影响乳中IgG和Lf的活性;综合考虑乳中IgG和Lf活性变化,本研究表明70～75℃,15s的加工工艺适合于这两种功能性蛋白的大规模工业化生产。

关键词: 热处理, 牛奶, IgG, 乳铁蛋白

Abstract: The technology for functional milk products is a major difficult issue in the milk products industry.The objective in this study is to study the effects of different heat treatments on the IgG and lactoferrin in the milk,which are major functional proteins in the milk. According the common heat methods in the milk products industry,we totally choose 12 heat treatments(the interaction of temperature and time). The results in this experiment indicated that the homogenization in the milk products processing could improve the activity of IgG and lactoferrin in the milk. The heat treatments(the interaction of temperature and time) could significantly affect the activity of IgG and lactoferrin in the milk. Taking the consideration of IgG and lactoferrin together,the heat treatment(70℃ to 75℃,15 s) could be used in the large-scale production of them in the milk products industry.

Key words: Heat treatment, Milk, IgG, Lactoferrin

中图分类号:

TS252

程金波, 王加启, 李珊珊, 甄云鹏, 刘光磊, 卜登攀, 刘开朗. 不同热处理方式对牛奶中IgG和乳铁蛋白的影响[J]. 华北农学报, 2010, 25(S1): 170-174. doi: 10.7668/hbnxb.2010.S1.039.

CHENG Jin-bo, WANG Jia-qi, LI Shan-shan, ZHEN Yun-peng, LIU Guang-lei, BU Deng-pan, LIU Kai-lang. The Effect of Different Heat Treatments on IgG and Lactoferrin in the Milk[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2010, 25(S1): 170-174. doi: 10.7668/hbnxb.2010.S1.039.

http://www.hbnxb.net/CN/Y2010/V25/IS1/170

参考文献

[1] Marnila P,Korhonen H.Immunoglobulins[M]//Roginski H,Fuquay W J,Fox F P.Encyclopedia of Dairy Sciences.Academic Press,London,UK,2002:1950-1956.
[2] Liu G L,Wang J Q,Bu D P,et al.Factors affecting the transfer of immunoglobulin G1 into the milk of Holstein cows[J].The Veterinary Journal,2009,182(1):79-85.
[3] Baggiolini M,De Duve C,Masson P L,et al.Association of lactoferrin with specific granules in rabbit heterophil leukocytes[J].The Journal of Experimental Medicine,1970,131:559-570.
[4] Masson P L,Heremans J F,Prignot J J,et al.Immunohistochemical localization and bacteriostatic properties of an iron-binding protein from bronchial mucus[J].Thorax,1966,21(6):538-544.
[5] Rerter B,Oram J D.Bacterial inhibitors in milk and other biological fluids[J].Nature(Lond.),1967,216:328-330.
[6] Valenti P,Antonini G.Lactoferrin:an important host defence against microbial and viral attack[J].Cellular and Molecular Life Sciences,2005,62:2576-2587.
[7] Baveye S,Elass E,Mazurier J,Spik G,et al.Lactoferrin:a multifunctional glycoprotein involved in the modulation of the inflammatory process[J].Chinical Chemistry and Laboratory Medicine,1999,37:281-286.
[8] Cheng J B,Wang J Q,Bu D P,et al.Factors affecting the lactoferrin concentration in bovine milk[J].Journal of Dairy Science,2008,91(3) 970-977.
[9] 王加启.21世纪国际奶业发展新动向[J].中国畜牧兽医,2007,34(4):5-6.
[10] 郭本恒.现代乳品加工技术丛书:液态奶[M].北京:化学工业出版社,2003:144.
[11] 王金华,张宗城.NY/T 5050-2001,无公害食品牛奶加工技术规范[S].北京:中国农业出版社,2001.
[12] Mainer G,Sanchez L,Ena I M.Kinetic and thermodynamic parameters for heat denaturation of bovine milk IgG,IgA and IgM[J].Journal of Food Science,1997,62:1034-1038.
[13] 张和平,郭军,李立民,等.免疫乳中IgG热变性动力学研究[J].中国乳品工业,2001,29(4):4-8.
[14] Luciana L,Francesca P,Melania V.Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes[J].Food Control 2007,18(5):558-565.
[15] Hekman A.Association of lactoferrin with other proteins,as demonstrated by changes in electrophoretic mobility[J].Biochimica et Biophysica Acta,1971,251:380-387.
[16] Lampreave F,Pineiro A,Brock J H,et al.Interaction of bovine lactoferrin with other proteins of milk whey[J].International Journal of Biological Macromolecules,1990,12:2-5.
[17] Kheadr E E,Vachon J F,Paquin P,et al.Effect of dynamic high pressure on microbiological,rheological and microstructural quality of Cheddar cheese[J].International Dairy Journal,2002,12:435-446.
[18] Vannini L,Lanciotti R,Baldi D,et al.Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase[J].International Journal of Food Microbiology,2004,94,123-135.
[19] Guerzoni M E,Vannini L,Chaves-L pez C,et al.Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses[J].Journal of Dairy Science,1999,82:851-862.
[20] Dupont D,Arnould C,Rolet-Repecaud O.Determination of bovine lactoferrin concentrations in cheese with specific monoclonal antibodies[J].International Dairy Journal,2006,16:1081-1087.

选择文件类型/文献管理软件名称

选择包含的内容

不同热处理方式对牛奶中IgG和乳铁蛋白的影响

The Effect of Different Heat Treatments on IgG and Lactoferrin in the Milk

PDF

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 8

编辑推荐

Metrics

本文评价

[1]	孟姗姗, 韩之琪, 谢学文, 柴阿丽, 石延霞, 李宝聚. 贮藏时间对干热处理后带菌黄瓜种子和病原菌的影响[J]. 华北农学报, 2014, 29(S1): 71-76.
[2]	陈静廷, 卜登攀, 马露, 杨晋辉, 李发第. 不同乳源牛乳中免疫球蛋白和乳铁蛋白的比较研究[J]. 华北农学报, 2013, 28(S1): 298-302.
[3]	王国富, 吴慧光, 孙国权, 李俊雅, 高雪, 王景山, 王玉泉, 高树新. *西门塔尔牛bLF-exon11基因多态性及其与乳房炎易感性和部分乳性状的相关分析*[J]. 华北农学报, 2012, 27(3): 218-222.
[4]	苗现伟, 席俊, 刘玺, 张改平, 邓瑞广, 李清州, 张利娜, 游雷鸣, 刘运超. 小鼠IgGFc受体(moFcγRⅡ)稳定表达细胞系的建立及鉴定[J]. 华北农学报, 2010, 25(2): 133-135.
[5]	王国富, 吴慧光, 孙国权, 许尚忠, 李俊雅, 高雪, 季守财, 高树新. 中国西门塔尔牛bLF-exon4 基因多态性及其与乳房炎的相关分析[J]. 华北农学报, 2010, 25(1): 50-54.
[6]	何高明, 李大全, 孙庆华. IL-8受体和乳铁蛋白基因多态性与奶牛隐性乳房炎关系的初步研究[J]. 华北农学报, 2009, 24(S1): 251-254.
[7]	王国泽, 莎娜, 云月英, 李俊芳, 王文龙, 付文菊. 热处理对黄瓜LOX和PLD活性的影响[J]. 华北农学报, 2009, 24(6): 100-102.
[8]	张玉杨, 张改平, 乔松林, 郭成留. 猪IgG Ⅱ类Fc受体基因真核表达重组质粒的构建及表达[J]. 华北农学报, 2007, 22(4): 52-55.

模态框（Modal）标题

选择文件类型/文献管理软件名称

选择包含的内容

不同热处理方式对牛奶中IgG和乳铁蛋白的影响

The Effect of Different Heat Treatments on IgG and Lactoferrin in the Milk

PDF

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 8

编辑推荐

Metrics

本文评价