Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Stability of antibody during heat treatment and storage in immunized milk with Helicobacter pylori antigen

Helicobacter pylori 항원을 이용한 면역우유의 열처리와 저장 중 항체의 안전성

  • Jeong Eun-Ju (Faculty of Food service and Technology, Catholic University of Daegu) ;
  • Park La-Young (Faculty of Food service and Technology, Catholic University of Daegu) ;
  • Bae Man-Jong (Department of Oriental Medicine Biofood Science, Daegu Hannany University) ;
  • Lee Shin-Ho (Faculty of Food service and Technology, Catholic University of Daegu)
  • 정은주 (대구가톨릭대학교 식품외식산업학부) ;
  • 박나영 (대구가톨릭대학교 식품외식산업학부) ;
  • 배만종 (대구한의대학교 한방바이오식품과학과) ;
  • 이신호 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2006.04.01
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Abstract

Optimal heat treatment conditions for maintaining the immune-activity of immunized milk with Helicobacter pylori antigen were studied Total bacterial count of immunized milk with H. pylori antigen decreased according to the increasing heating temperature and time. The viable tell number of immunized milk was $10^3\;CFU/mL$ after heat treatment for 30 min at $60^{\circ}C$, and coliform bacteria did not appear in immunized milk after heat treatment Immune-activity measured in terms of IgG concentration was maintained up to 99.99% after heat treatment for 30min at $60^{\circ}C$, but decreased rapidly below 50% after heat treatment above $70^{\circ}C$. The quality characteristics of immunized milk were examined during storage at $2^{\circ}C,\;4^{\circ}C\;and\;10^{\circ}C$. The pH, titratable acidity and total bacterial count were not changed significantly during 21 day storage at $2^{\circ}C\;and\;4^{\circ}C$, but rapidly changed after 7 day storage at $10^{\circ}C$. The immune-activity was kept well for 14 day storage at $2^{\circ}C,\;4^{\circ}C\;and\;10^{\circ}C$ but decreased rapidly after 14 days at every temperatures tested.

Anti-H pylori 항체를 함유한 면역우유를 $60^{\circ}C$에서 30분 열처리한 것과 열처리하지 않은 Anti-H. pylori 항체를 함유한 원유의 면역활성 비교시 99.99(100)%의 면역 활성을 나타내었으며, $75^{\circ}C$ 이상의 열처리에 의해서는 면역 활성이 급격하게 감소하여 약 50%이하로 감소하였다. 열처리 온도가 높을수록, 열처리 시간이 증가할수록 총균수의 감소율이 증가하였다. Coliform bacteria의 경우는 원유에서 $10^2\;CFU/mL$이 관찰되었으나 모든 열처리 구에서는 관찰되지 않았다. 면역우유를 $2^{\circ}C,\;4^{\circ}C$ 그리고 $10^{\circ}C$에서 21일 동안 저장한 결과 면역우유의 저장 중pH의 변화는 저장 21일 동안 $2^{\circ}C$와 $4^{\circ}C$에 저장한 경우 저장온도에 따른 뚜렷한 변화는 관찰할 수 없었으며, $10^{\circ}C$에 저장한 경우 저장 7일 이후 급격히 감소하였다. 총균수의 변화는 저장 초기 $10^3\;CFU/mL$에서 $2^{\circ}C$와 $4^{\circ}C$에 저장한 열처리 면역우유의 총균수는 저장 21일 동안 뚜렷한 증가현상을 관찰할 수 없었으며, $10^{\circ}C$에 저장하였을 경우 7일 이후 급격히 증가하여 저장 14일째 $10^8\;CFU/mL$로 부패현상을 나타내었다. 면역우유의 저장 중 면역 활성의 변화는 저장 온도에 관계없이 저장 14일까지는 저장초기의 활성에 비해 뚜렷한 차이는 나타나지 않았으나 14일 이후 급격히 감소하는 경향을 나타내었다.

Keywords

References

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