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Prepn process of high content immune globulin whey powder

An immunoglobulin and whey powder technology, which is applied in the fields of immunology and dairy product preparation, can solve the problem that the content of IgG cannot be measured by one-way immunodiffusion method, and achieve the effects of improving immunity, clear steps and strong practicability.

Inactive Publication Date: 2007-08-22
SUZHOU KEMU ANIMAL MEDICATION
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Problems solved by technology

[0006] In this experiment, the content of IgG in various milk powders such as skimmed milk powder, sweetened milk powder and whey powder available in the market was measured, but it was found that the IgG content in them could not be measured by the one-way immunodiffusion method, that is, none of them Contains IgG or the content is slight,

Method used

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Experimental program
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Effect test

Embodiment Construction

[0063] A specific process for preparing high-content immunoglobulin whey powder according to the method of the present invention is described in detail below:

[0064] (1) The fresh milk secreted by healthy dairy cows within 72 hours after delivery is stored in a -17°C refrigerator, and taken out during processing and slowly melted at room temperature to avoid loss of biological activity of the colostrum.

[0065] (2) Add anti-thermal denaturation substances-sodium citrate, sodium phosphate, sucrose in bovine colostrum, wherein the molar concentration of sodium citrate is 200mmol / l, the molar concentration of sodium phosphate is 100mmol / l, and the mass content of sucrose is 15%, adding anti-heat denaturation substances to improve the heat stability of bovine colostrum;

[0066] (3) The above-mentioned bovine colostrum is defatted, and the whole defatting process adopts a high-speed refrigerated centrifuge, and centrifuges for 15 minutes at 4° C. and 10,000 rpm. After centrifu...

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Abstract

The preparation process of high content immune globulin whey powder includes the following steps: improving the heat stability of cow colosrum, defatting, precipitating casein, isocratic elution for ultrafiltering and concentrating immune globulin from whey, measuring the separation degree of the immune globulin, vacuum freeze drying immune globulin to obtain milk powder, and packing. Test shows that the high content immune globulin whey powder has effective immune globulin content over 50 % and can raise immunity and prevent diseases effectively.

Description

technical field [0001] The invention relates to the technical fields of immunology and dairy product preparation, in particular to a preparation method of high-content immunoglobulin whey powder. Background technique [0002] Immunoglobulin (Ig for short) is a type of protein produced in humans and higher animals that can specifically interact with antigens after being stimulated by antigens. It is an important part of the body's immune system. Immunoglobulin is the most heterogeneous type of protein among all proteins. According to its physical and chemical properties, especially immunological properties, it can be divided into five categories, namely IgG, IgA, IgM, IgD and IgE. IgG is the main protein in cattle. . [0003] The commercial development of bovine colostrum and its functional components can be traced back to 1958, when Immuno.Dynamic.Inc of Finland and other companies began to cooperate to study the physiological functions, dosage and safety of bovine colostr...

Claims

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Application Information

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IPC IPC(8): A23C21/00A23L1/29A23L1/305A23L33/18
Inventor 张志成
Owner SUZHOU KEMU ANIMAL MEDICATION
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