E3S Web Conf.
Volume 233, 20212020 2nd International Academic Exchange Conference on Science and Technology Innovation (IAECST 2020)
|Number of page(s)||5|
|Section||BFS2020-Biotechnology and Food Science|
|Published online||27 January 2021|
Analysis on the effect of the various factors on immunoglobulin G in goat colostrum
1 College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
2 Qingdao Institute of Animal Husbandry and Veterinary Medicine, Qingdao, China
The present study aimed to determinate the content of immunoglobulin G (IgG) in goat colostrum and the effected factors were discussed by single radial immunodiffusion. The results showed that the highest level of IgG was detected in the first day after partum, and decreased quickly over the length of the lactation period. No significant effect on IgG was seen with different ways of thawing and the different freezing time. IgG was almost completely lost at 85°C for 2 min. The maximum value of IgG was observed at pH 6.5, and it reduced significantly when the pressure was higher than 500MPa, and decreased with the increase of the concentrations of citric acid and Ca2+.
© The Authors, published by EDP Sciences 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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