Study On The Main Protein Of Bovine Plasma Extraction And Its' Application

In meat industry,the biggest animal by-products is blood.Currently,apart from a few part is used,most of the blood is thrown away,which causes environmental pollution and resources waste.The fibrinogen,IgG and bovine serum albumn were extracted from blood plasma by saturation of ammonium sulfate and the extraction condition were optimized.The optimal extraction conditions were: 90.73% fibrinogen was precipitated in 22% saturated ammonium sulfate,89.16% IgG was precipitated in 45% saturated ammonium sulfate and 92.79% bovine serum albumn was precipitated in 78% saturated ammonium sulfate.Effects of temperature,pH value and CaCl₂ concentration on IgG activity was analyzed by ELISA.The results showed that IgG activity unchanged at 55?.When the temperature higher than 60?,the IgG began to denaturation.As the extension of time,more IgG denatured.In acidic conditions,the lower the pH value was,the more IgG denatured.In selected CaCl₂ quality concentration range,the IgG activity almost unchanged.BalB/c mice were used as experimental subjects.The mice were orally administered with infant milk formulas contained different dosages' IgG.Subsequently,the immune regulatory function was test,The results showed that three different infant milk formulas of IgG addition had significantly enhanced cell-mediated immunity of mice.It was analyzed that effects of protein concentration,pH value,CaCl₂ concentration and temperature on the emulsifying and foaming properties of bovine serum albumn.The highest values of emulsifying activity?EA?and emulsifying stability?ES?were obtained at 0.1 g/100 mL protein concentration and the lowest values were obtained at pH 5.In selected CaCl₂ quality concentration range,EA increased as the CaCl₂ concentration increased,whereas the ES decreased with the CaCl₂ concentration increasing.The highest EA and ES was found at 60 ?and then decreased notably when the temperature was over 60?.When the protein concentration increased,foaming activity?FA?increased,foaming stability?FS?ascended first and then descended.FS reached a maximum value with 1.5 g/100 mL protein concentration.When the pH value was 5,FA reached a minimum point and FS reached a maximum one.CaCl₂ concentration?0.3¹.5 g/L?had no influence on FA and FS.The mixes with monoglyceride and bovine serum albumn as emulsifiers of ice cream.The results showed that bovine serum albumn addition could make the expanding rate,melting rate and texture of ice cream meet production needs.It is a better choice that the proportion of monoglyceride and BSA is 1:1.