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Heat resistant bovine colostrum immunoglobulin and preparation method

An immunoglobulin and heat-resistant technology, which is applied in the fields of milk immunoglobulin, preparation method of peptide, protein composition of milk, etc., can solve the problem of no heat-resistant bovine colostrum immunoglobulin reported, etc. Achieving the effect of low cost, reduced energy consumption and low production cost

Inactive Publication Date: 2009-02-04
QINGDAO FUSHI DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] After searching, no reports about heat-resistant bovine colostrum immunoglobulin were found

Method used

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  • Heat resistant bovine colostrum immunoglobulin and preparation method

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Embodiment 1

[0027] The preparation of embodiment 1 heat-resistant bovine colostrum immunoglobulin

[0028] Follow the steps below:

[0029] (1) Collect 100kg of bovine colostrum on the first day, centrifuge at 4000g for 9min, take the supernatant, then heat-treat and sterilize at 72°C for 15s, then adjust the pH of the system to 4.4 with 1N HCl and keep it for 35min, then Centrifuge for 8 minutes, remove the precipitated casein, and obtain 93kg of supernatant;

[0030] (2) Ultrafiltration of the ultrafiltration device (produced by Beijing Xucheng Ultrafiltration Equipment Factory) with a membrane aperture of 100kD through the gained supernatant for 3 times to obtain a whey concentrate is 35kg; in the whey concentrate, add 1.5g of Thermal denaturation protection agent (composition and weight percentage of thermal denaturation protection agent are: fructo-oligosaccharide 42%, sorbitol 8%, malt-oligosaccharide 40% and glycine 10%), and keep warm at 70 ℃ for 20s;

[0031] (3) The whey conce...

Embodiment 2

[0032] The preparation of embodiment 2 thermostable bovine colostrum immunoglobulin

[0033] Follow the steps below:

[0034] (1) Collect 200kg of bovine colostrum on the second day, centrifuge at 4000g for 9min to remove fat deposits, heat-treat and sterilize the resulting supernatant at 75°C for 12s, then use 1N HCl to adjust the pH of the system to 4.5 and keep it for 40min. Centrifuge for 9 minutes, remove the precipitated casein, and obtain 188kg of supernatant;

[0035] (2) the supernatant is ultrafiltered 3 times through a device with a membrane aperture of 100kD, after ultrafiltration, 68kg of whey concentrate is obtained; 2.8g of heat denaturation protective agent (heat denaturation protection agent) is added in the whey concentrate The composition and its weight percentage are: fructo-oligosaccharide 40%, sorbitol 10%, malt-oligosaccharide 42% and glycine 8%), at 72 ℃ for 18s;

[0036] (3) Spray-dry the whey concentrate at low temperature (inlet air temperature is ...

Embodiment 3

[0037] The mensuration of embodiment 3 immunoglobulin content of the present invention

[0038] (1) Plate preparation: take 0.1g of agarose, add 10ml of PBS solution, heat it in an electric furnace until it boils to dissolve fully, and pour the solution into a horizontal plate after it is cooled to about 50°C, solidify and completely cool, then place it upside down for 4 ℃ refrigerator for 30 minutes.

[0039] (2) Punching: With the center of the plate as the center, use a puncher to punch 6 holes along the periphery and 1 hole in the center. Use a needle to pick out the agar in the well.

[0040] (3) Standard bovine IgG labeling: add 8ul of rabbit anti-bovine IgG at a certain dilution to the central well, and add 8ul of standard bovine IgG at a certain dilution to the peripheral wells.

[0041] (4) Cultivation: After adding the sample, after standing still for a few minutes, place it upside down in a wet box, and place it horizontally in a 37°C incubator.

[0042] (5) Obse...

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Abstract

The invention discloses a heat resisting bovine colostrum immunoglobulin and a preparation method thereof, which is characterized in that two times of centrifugations are carried out on bovine colostrum to respectively remove fat and casein; ultrafiltration is carried out, then thermal denatured protective agents formed by fructo oligosaccharides, sorbitol, oligomeric maltose and glycine are added into the bovine colostrum, and at last heat resisting bovine colostrum immunoglobulin is prepared by low-temperature spray drying. Compared with common bovine colostrum immunoglobulin, the heat-resisting temperature of the immunoglobulin is increased by 12 to 15 DEG.C; next, the contents of the immunoglobulin can reach above 40 percent and is 20 to 30 percent higher than that of the immunoglobulin in common bovine colostrum; besides, the preparation method is low in energy consumption and cost, and by utilizing the technologies of ultrafiltration and concentration and low-temperature spraying, energy consumption is reduced by 50 percent compared with a freeze drying technology.

Description

technical field [0001] The invention belongs to the technical field of health care medicine or functional food processing, and in particular relates to a heat-resistant bovine colostrum immunoglobulin and a preparation method thereof Background technique [0002] Bovine colostrum is rich in a variety of biologically active substances such as immunoglobulin (immunoglobulin Ig), lactoferrin, lactoperoxidase, insulin-like growth factor, etc., the most important component of which is immunoglobulin G (IgG). These substances are all proteins, which lose their biological activity due to their thermal denaturation, resulting in the loss of immunoglobulin’s immune protection effect on the body, and heat treatment is an indispensable link in food processing, so improving the heat resistance of bovine colostrum immunoglobulin IgG is the key Problems to be solved in the processing of bovine colostrum (Fujiwara K et al. Agric. Food Chem., 1998, 46, 1257-1261). [0003] There are two ma...

Claims

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Application Information

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IPC IPC(8): C07K16/04C07K1/34C07K1/14A23J1/20A23C9/13A23C9/152A23C9/16A23L1/305
Inventor 于雪初罗永康
Owner QINGDAO FUSHI DAIRY
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