Study On Treatment Stability Of Immunoglobulin In Immune Colostrums

Immune milk is the milk that contains immunoglobulin (Ig) having high specificity. It provides organism with psssive immune protection and adjusts organism self-immune reaction. Immune milk, a natural functional food resource, founded by people has the function of providing nutritions, keeping healthy and curing Diseaseeases. Lots of researches about immune milk had ben done in domestic and international institutes, including inoculation process of preparing of immune milk, and its optimization, isolation and purification of biological active components in immune milk, physical and biological characteristics and constructure analysis of biological active components in immune milk, and biological function and exploration of related products of immune milk etc. Researches showed that there were abundant immune active substances in immune milk, such as immune globulin, lactoferrin, lysozyme, lactoperoxidase, growth stimulating factor and etc. But as deep researches about physical and biological characteristics and biological activity were done, results showed that the mainly biological active components with function of passive immunal protection, curing Diseaseease was immuneglobulin. Besides preventing and curing diarrhea arising by intestinal pathogenic, the specific immune globulin in immune milk can also prevent and cure chornic gastritis respitatory Diseaseease, dental caries anthritis, hyportension, cancer and so on. Having function of anti-inflammatory, anti-senescence, anti-radiation, immune milk can protect the system of cardiovascular vessel as well.At present, immune milk products whose active component was Ig was producted by pasteurization, concentration and spray-dry in our country. But the active component (Ig) in the product obtained by this method was easy to be denatured by high tempenature produced dring processing. As its ability of antigen-binding decreased during processing, the immune function of Ig was also decreased. It was necessary for us to push the development of immune milk products by probing a technology which keeps high stability, acitivity and safty of Ig. It seemed that high and new thchnology was the most efficient solution. Microfiltration and super-high pressure technology had the advantage of cold-cterilization, which can not only excluded the pathogenic bacterias, but also remained original flavour and nutrition in raw milk, avoiding bad influence made by thermal treatment. Vaccum Lyophilisation technology had a long history in realms applied in food process and molecule biology. Its mature technology provided obviously advantage in keeping functional components heat-sensitive.Studies on functional preparations about immune colostrums were done on the base of preparation of immune colostrums, seperation and purification of immune globulin and protective function to diarrhea mice of immune colostrums. Technologies such as microfiltration, super-high pressure,vaccum lyophilisation, intestinal lysis and activitation tracking of IgG antibody were used to screen and determine the optimum production technology of immune colostrums. All of these funded fundation for further exploitation and quality moritoring of immune colostrums products.As a part of " Study on neotype functional dairy and it producs "which was a science and technology developing plan project of JiLin provine, work as follows was mainly complete and corresponding conclusions were obtained.1. Both pepsin and trypsin can cause lysis of IgG, but the effective points were different. The...