The Study On Buffalo Immune Milk And Immunoglobulins In It

Immune milk is the milk that contains immunoglobulin(Ig) having high specificity.It provides organism with passive immune protection and adjusts organism self-immune reaction.The immune method of producing immune milk,extract and concentration of Ig were studied in this paper.The major results of the study are following:1. Dairy cows were immunized by dead bacteria vaccine which consisted of dysentery Flexneri bacilli, paratyphoid b, typhoid b. The vaccine contained complete Freund's adjuvant had better effect than the one contained incomplete Freund's adjuvant on raising the antibody titers in immune milk, the former enhanced the antibody titer by 64 folds(typhoidfever),while the latter was 4 folds.2. The antibody titers in immune milk determined by tube agglutinating were 25-26,while the ones in milk prior to being immunized wasn't detected.But contents of IgG were determined by single radial immunodiffusion and they weren't singnificantlly different.3. Rude Ig segregations were obtained by adding acid and 33% ammonium sulfate and concentrated by 10 folds by using vaccum circumgyrating evaporator. The antibody titer against compound antigens in the concentration was 210.4. Wthin the range of PH4.0-9.0, IgG was very stable, but when the PH<4.0,the speed of denaturation increased with PH decreased.IgG hydrolyzed by pepsin for 2.5 hours wasn't detected with PH2.0, the denaturation percent was 38.8 and the antibody titer was 25 withPH3.0, Trypsin had no effect on the activity of IgG.Saccharide showed protective effect on IgG in heating and acid. Denaturation percent of IgG decreased when contents of saccharide increased .Oligosaccharide was prior.The reaction degree of heat denaturation of IgG in 0.05mol/L PBS with PH6.4 was 1.0, At 63 C ,75 C ,85 C ,95 C ,D values for IgG denaturation were 294min,89.28min,4.54min,1.31min respectively,with these temperature ranges, Z value was 12.77 C, apparent active energy was 140.60KJ/mol.5. Two thousand kilogram milk whey was concentrated by application of vacuum two effect-falling film distillation.1700kg water was evaporated from whey by use of 844.5kg heated steam. The area ofevaporator in the first and the second effect was 9.88m and 27.30m respectively.