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

doi:10.7668/hbnxb.2010.S1.039

Abstract

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

CLC Number:

TS252

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.

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