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Stability of antibody during heat treatment and storage in immunized milk with Helicobacter pylori antigen  

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)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 223-227 More about this Journal
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.
Keywords
Helicobacter pylori; milk; immunize; immunized milk; stability; storage;
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