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Asian Journal of Dairy and Food Research
Year : 2016, Volume : 35, Issue : 3
First page : ( 187) Last page : ( 195)
Print ISSN : 0971-4456. Online ISSN : 0976-0563.
Article DOI : 10.18805/ajdfr.v3i1.3570

Heat stability improvement of antimicrobial whey proteins from yak milk and colostrum at various acidic conditions

Shimo Shimo Peter1,2,*, Xiaoyun WU1,2, Xuezhi Ding1,2, Ping Yan1,2

Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou-730050, China

1Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou-730050, China

2Key Laboratory of Yak Breeding Engineering, Lanzhou, 730050, China

*Corresponding author's e-mail: shimope_2000@yahoo.com

Online published on 7 October, 2016.

Abstract

The aim of this study was to characterize the effect of heat denaturation on Immunoglobulin G (IgG) and Lactoferrin (LF) inyak milk and colostralliquidwheyat mediumacidicconditionsinpresenceofprotectants(CaCl2;Glyceroland Sodium Dodecyl Sulphate - SDS). Results indicated significant (P < 0.05) heat stability improvement of IgG and LF in liquid whey samples at medium acidic and temperature (72 - 90°C) with less precipitates formation regardless of type of protectants added especially at pH 3.5 and 4.6. The mean concentration values for IgG percentage reduction (72 – 90°C; pH 3.5 – 5.5; protectants) ranged from 6 to 26% and 15 to 31% in yak milk and colostral liquid whey, respectively. The percentage of heat denaturation effect for LF ranged from 11 to 32% and 14 to 38% in yak milk and colostral liquid whey, respectively. Application of glycerol in both environmental processing conditions was the most effective in heat stability improvement followed by SDS and CaCl2.

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Keywords

Heat stability, Immunoglobulin G, Lactoferrin, Protectants, Liquid whey, Yak colostrum/milk.

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