한국축산식품학회지 (Food Science of Animal Resources)
- 제21권3호
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- Pages.265-271
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- 2001
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
가공처리조건이 초유 Immunoglobulin G의 변화에 미치는 영향
Changes of Bovine Colostral Immunoglobulin G on Processing Conditions
초록
We investigated changes of immunoglobulin G (IgG) concentrations by heating and drying condition. Also it is performed to group for commercial product by promoting of IgG preservation and reducing of protein denaturation. The result was that content of IgG in colostrum was higher than normal milk. Especially, IgG content of colostrum within 12 hrs after parturition was over 44.67mg/ml and it is 60 times of normal milk. IgG contents was reduced rapidly according as passage of the time. IgG content of the sample heating at 30min at 65