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- Title
Heat stability improvement of antimicrobial whey proteins from yak milk and colostrum at various acidic conditions.
- Authors
Shimo, Shimo Peter; WU Xiaoyun; Ding Xuezhi; Yan Ping
- Abstract
The aim of this study was to characterize the effect of heat denaturation on Immunoglobulin G (IgG) and Lactoferrin (LF) in yak milk and colostral liquid whey at medium acidic conditions in presence of protectants (CaCl2; Glycerol and 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.
- Subjects
HEAT stability in proteins; ANTI-infective agents; COLOSTRUM; WHEY proteins; MILK microbiology; PROTEIN content of milk
- Publication
Asian Journal of Dairy & Food Research, 2016, Vol 35, Issue 3, p187
- ISSN
0971-4456
- Publication type
Article
- DOI
10.18805/ajdfr.v3i1.3570