中国食品添加剂Issue(3)：137-142,6.
食品添加剂对牛初乳免疫球蛋白(IgG)稳定性的影响
Influence of food additives on the stability of bovine colostrums immunoglobulin G
雷昌贵 1孟宇竹 1蔡花真 1张旭伟1
作者信息
- 1. 河南质量工程职业学院,平顶山467000
- 折叠
摘要
Abstract
This article preliminarily studied the influence of commonly used food additives on the stability of bovine colostrums IgG.The result indicated that the stability of the IgG gradually decreasedo The denaturation rate of IgG increased with the content of citric acid,lactic acid and sodium dihydrogen phosphate.The influence of potassium sorbate on the stability of the IgG was relative small.Disodium hydrogen phosphate,calcium lactate,thickener agent and sweetener sodium alginate had protective effect on IgG.The optimum amounts of the additives were as follow:0.3％ lactic acid,0.015％ calcium lactate,0.5％ xanthan gum and 8％ sugar,the denaturation of IgG was 14.7％.The retention period lasted 30 day on 4℃.关键词
食品添加剂/免疫球蛋白G/变性率Key words
food additives/ immunoglobulin G/ denaturation rate分类
轻工纺织引用本文复制引用
雷昌贵,孟宇竹,蔡花真,张旭伟..食品添加剂对牛初乳免疫球蛋白(IgG)稳定性的影响[J].中国食品添加剂,2013,(3):137-142,6.
