利用微膠囊化提高牛乳免疫球蛋白穩(wěn)定性的研究.pdf

1、東北農(nóng)業(yè)大學(xué)碩士學(xué)位論文利用微膠囊化提高牛乳免疫球蛋白穩(wěn)定性的研究姓名：鄭海英申請(qǐng)學(xué)位級(jí)別：碩士專(zhuān)業(yè)：食品科學(xué)指導(dǎo)教師：楊同舟2000.5.1StudyonImprovingtheStabilityofBovineMilkImmunoglobulinsbyMicroencapsulationAbstractImmunoglobulin(19)whichproducedaftertheexteriorantigenstimulatedor

2、ganismandoccurredimmuniDreactionisimportantforthepassiveprotectiontohumanbeingBovinemilk!mmuno畫(huà)obul；nscouldbeanefficientsourceofimmunoglobulinstoLISCasfoodsupplements，howeverstabilityoflgunderfoodprocessingandpreservatio

3、nconditionsmustbedeterminedTheobjectiveofthisstudywastodeterminedthestabilityofbovinemilkimmunoglobulin(IgG)andtoimprovedthestabilitybymicroencapsulation1Theheatstabilit7andkineticandthermodynamicparametersforheatdenatur

4、ationofbovinemilksIgGwerestudiedThereactionorderis15Therateconstantandactivationener93’whichcalculatedforeachtreatment，providedthetheoreticalbasisforthedeterminationofheattreatmentconditionsduringfoodprocessingTheoptimum

5、kindofprotectorandits’concentrationwerestudied2Thestabilit)’ofbovinemilklgGinhumandigestivesystemwasdeterminedThestabilityofIgGdecreasedwiththedecreasingpHvaluesandtheincreasingcontentofpepsinandtrypsinAtpH40andabovelgGW

6、aSfailyresistanttopepsinlgGWasalsoquiteresistanttotrypsindigestionThehydrochloricacidingastricjuiceisthemainCaUSeoftheinactivationofIgG3ThemicrocapsulesofbovinemilklgGWaSmadebythemethodofcoacervationandemulsifiedcondensa

7、tionTheoptimalmethodofmakingcapsulesistheemulsifiedcondensationbaSedontherateofretentionoflgG4AmathematicalmodelofthesecondpowderofthreefactorsWassetupinordertostud’theeffectofthethreefactors，concentrationofgelatin(A)，Ig

8、G(B)andemulsifier(C)0nthefateofretentionofIgGTheresultshowedthattheoptimumreactionconditionwereasfoIlows：A=43％B=34％C=I25％TherateofretentioninthemicrocapsulesWasover75％InadditionthepelletsizeandcolorwereevenandstableThera

9、teofretention，watercontent，thesolubilityofmicrocapsuleswereallachievedthedesignstandardsThepropertiesdidn’tchangeduringstoragefor3monthsThemicrocapsuleswereaddedtomilktoproducedyogunTheappliedresultsshowedthattheproductc

10、anresistanttheheatprocessandthechangeofpHvalueTherefore，inthisexperiment，theIgGmicrocapsulesproducedbyemulsifiedcondensationachievedthereasonableresultsPostgraduate：ZhengHaiyingMajor：FoodScienceAdvisor：ProfYangTongzhouKe