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Preparation method of food-grade immune globulin G micro-emulsion with gastric acid resisting protection effect

A technology of immunoglobulin and protective effect, which is applied in the field of preparation of food-grade immunoglobulin G microemulsion with gastric acid-resistant protective effect, and can solve problems such as industrial production difficulties, waste of raw materials, and application limitations of bovine colostrum

Inactive Publication Date: 2016-05-11
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The main function of immunoglobulin G is in the intestinal tract, so it is required that immunoglobulin G can pass through the gastric barrier and reach the intestinal environment. All of the nutritional and immune functions, the above problems have caused the production of bovine colostrum products to be limited and a large amount of waste of raw materials, which has led to the limitations of the application of bovine colostrum in food and caused difficulties in industrial production.

Method used

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  • Preparation method of food-grade immune globulin G micro-emulsion with gastric acid resisting protection effect
  • Preparation method of food-grade immune globulin G micro-emulsion with gastric acid resisting protection effect
  • Preparation method of food-grade immune globulin G micro-emulsion with gastric acid resisting protection effect

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preparation example Construction

[0013] A preparation method of food-grade immunoglobulin G microemulsion with gastric acid-resistant protective effect, the method comprising the following steps: (1) mixing 11-13 milliliters of Span80 and 16-20 milliliters of Tween80, adding 50-70 milliliters of ethyl butyrate Esters are combined into a composite surfactant; (2) in the composite surfactant obtained in step (1), add 8 to 12 milliliters of cosurfactant dehydrated alcohol to obtain a composite surfactant; (3) at room temperature At 25°C, add 10 milliliters of immunoglobulin G solution dropwise to the composite active agent obtained in step (2) while stirring on a magnetic stirrer, the concentration of immunoglobulin G solution is 10 mg / mL, and the concentration of immunoglobulin G is 10 mg / mL. The solvent of the solution is deionized water; (4) the prepared immunoglobulin G microemulsion samples are subjected to a gastric acid resistance test, and the artificial gastric juices with pHs of 2.0, 3.0, and 4.0 are re...

Embodiment 1

[0017] (1) Mix 11 milliliters of Span80 and 16 milliliters of Tween80, add 50 milliliters of ethyl butyrate to form a compound surfactant.

[0018] (2) In the composite surfactant obtained in step (1), add 8 milliliters of cosurfactant dehydrated alcohol, obtain composite surfactant.

[0019] (3) At room temperature at 25°C, add 10 milliliters of immunoglobulin G solution dropwise to the composite active agent obtained in step (2) while stirring on a magnetic stirrer, and the concentration of the immunoglobulin G solution is 10 mg / mL , the solvent of the immunoglobulin G solution is deionized water.

[0020] (4) The prepared immunoglobulin G microemulsion samples were subjected to gastric acid resistance test, and were treated in artificial gastric juice with pH of 2.0, 3.0, and 4.0 in a stirring water bath at 37°C for different periods of time.

[0021] (5) After the samples were taken out, they were rapidly cooled in cold water, and the content of immunoglobulin G in each s...

Embodiment 2

[0022] (1) Mix 11 milliliters of Span80 and 16 milliliters of Tween80, add 60 milliliters of ethyl butyrate to form a compound surfactant.

[0023] (2) In the composite surfactant obtained in step (1), add 10 milliliters of co-surfactant absolute ethanol to obtain the composite surfactant.

[0024] (3) At room temperature at 25°C, add 10 milliliters of immunoglobulin G solution dropwise to the composite active agent obtained in step (2) while stirring on a magnetic stirrer, and the concentration of the immunoglobulin G solution is 10 mg / mL , the solvent of the immunoglobulin G solution is deionized water.

[0025] (4) The prepared immunoglobulin G microemulsion samples were subjected to gastric acid resistance test, and were treated in artificial gastric juice with pH of 2.0, 3.0, and 4.0 in a stirring water bath at 37°C for different periods of time.

[0026] (5) After the samples were taken out, they were rapidly cooled in cold water, and the content of immunoglobulin G in ...

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Abstract

The invention relates to a preparation method of food-grade immune globulin G micro-emulsion with a gastric acid resisting protection effect and belongs to the technical field of emulsion products. The method is used for constructing a food-grade oil wrapped water (W / O) type micro-emulsion system; the system is used for coating immune globulin G; by inspecting a gastric acid resisting protection condition on the immune globulin G by the system and reducing a damaging effect of digestive fluid, intestinal tracts can smoothly express physiological functions and an auxiliary method is provided for industrially producing relative products of the immune globulin G; and wastes of raw materials of the immune globulin G are reduced, and more options of nutritious foods are provided for people.

Description

technical field [0001] The invention belongs to the dairy product processing technology, and mainly relates to a preparation method of food-grade immunoglobulin G microemulsion with gastric acid-resistant protective effect. Background technique [0002] Bovine colostrum is the main source of nutrition and energy for newborn calves. It contains more nutrients than normal milk, such as immunoglobulins, growth factors, and lactoferrin. The immunoglobulin G in bovine colostrum accounts for about 85% of the total immunoglobulin, which can effectively improve the immunity of larvae. In addition, the immunoglobulin G in bovine colostrum also has the functions of promoting growth and delaying aging. The main function of immunoglobulin G is in the intestinal tract, so it is required that immunoglobulin G can pass through the gastric barrier and reach the intestinal environment. All the nutritional and immune functions, the above problems have caused the production of bovine colostru...

Claims

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Application Information

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IPC IPC(8): A23C9/152
CPCA23C9/1526
Inventor 张英华刘艳乐李远初宇昊朱敏
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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