Study On Analysis And Application Of Lactoferrin And Fatty Acids In Fresh Mare's Milk

The extraction and antibacterial properties of lactoferrin were studied in fresh mare's milk in Xinjiang in this paper.To explore the changes of fatty acids in fresh mare's milk and thermal treatments conditions;to evaluate the anti-fatigue effect of fresh mare's milk systematically and combined with Simplex algorithm to control the fermentation conditions of mare's milk beer,so that the functional factors of fresh mare's milk can be systematically studied and applied.The main results are as follows:(1)The lactoferrin in fresh mare's milk was extracted by salting out,gel chromatography,SDS-PAGE and HPLC,study on in vitro antibacterial properties.The results showed that: The molecular weight of the lactoferrin after extraction was 81.2 KDa(purity greater than 84.31%),When MIC was 4.69 mg/mL,3.13 mg/mL and 3.13 mg/mL,the growth of Escherichia coli,Bacillus subtilis and Staphylococcus aureus could be inhibited,lactoferrin with antibacterial ability and gradually stable at 12 h,pH in the 7.0~8.5,the temperature below 75?,the antibacterial effect is good.Iron saturation significantly affects the bacteriostatic effect of lactoferrin,and different cation concentration,heating time will lead to lower inhibition rate,but the antibacterial properties will not disappear.(2)GC-MS was used to analyze the fatty acids in fresh mare's milk and the fatty acids treated by pasteurization and UHT.The results showed that: Fresh mare's milk contains 9 kinds of fatty acids,of which UFA accounted for 62.34% of total fatty acids,its content was significantly higher than other fatty acids.After the heat treatment of fresh mare's milk contains 10 to 13 kinds of fatty acids.After the pasteurized treatment of the sample,SFA gradually increased,PUFA was significantly decreased.While the samples treated with UHT,fatty acid content tends to be stable,compared to pasteurization more suitable for the uptake of fatty acids.(3)The anti-fatigue effect of fresh mare's milk was studied by observing the athletic endurance and related serum indexes of mice after intragastric administration.The results showed that: Weight load swimming time were all significantly prolonged in the test group,the content of LD and BUN were gradually decreased,GN reserve capacity increased,and the liver tissue did not produce lesions.Indicating that fresh mare's milk could slow down the fatigue of mice.(4)The simplex algorithm was used to optimize the fermentation conditions of mare's milk beer,the results showed that: The best fermentation conditions for mare's milk beer was optimum fermentation conditions were 8%(MLS5:WWMJ1=1:2),the fermentation temperature was 35?,the fermentation time was 48 h,the addition of sugar was 9% and the addition of wort was 30%.The alcohol content of the product was 5.4% vol.Preliminary determination of shelf was 14 d.The content of linolenic acid in the fatty acid was the highest,11.21±0.11%,and it had the effect of relieving fatigue.