頁籤選單縮合
題名 | 牛乳IgG經低溫噴霧乾燥後之安定性研究=Studies on the Stability of Bovine Milk IgG Treated with a Low-Temperature Spray-Dried Method |
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作者 | 陳昭誠; 杜艷櫻; 張鴻民; Chen, Chao-cheng; Tu, Yann-ying; Chang, Hung-min; |
期刊 | 食品科學 |
出版日期 | 19991000 |
卷期 | 26:5 1999.10[民88.10] |
頁次 | 頁487-495 |
分類號 | 473.7 |
語文 | chi |
關鍵詞 | 牛乳IgG; 低溫噴霧乾燥法; 安定性; Bovine milk IgG; Low-temperature spray-dried method; Stability; |
中文摘要 | 嬰兒配方乳粉採用一般噴霧乾燥法會因高溫加熱破壞大部份IgG活性,在初乳中IgG活性殘存百分比降為14.8%,乳清中IgG活性殘存百分比僅剩7.4%;雖然加入阿拉伯膠微膠囊包�陫gG可增高其中IgG活性殘存百分比,但效果並不顯著。以58℃低溫空氣之低溫噴霧乾燥法,乾燥粉末中IgG活性殘存百分比大體上顯示可保留約90%左右的IgG活性。比較市售乳粉的水活性均較實驗中所得的低溫噴霧乾燥粉末中精製IgG、初乳乳清和乳清+5%阿拉伯膠粉末的水活性為高。 |
英文摘要 | A spray-dried method was applied to the infant formulate. It was been found that colostral and whey IgG activity decreased to 14.8 and 7.4%, respectively, during the spray-dried operation. The utilization of Arabia gum to encapsulate the IgG samples proved to be ineffective. With modification of the spray-dried operation by lowering the temperature of the inlet air to approximately 58℃, the properties of the obtained IgG samples did not change significantly and retained approximately 90% of the total IgG activity. The water activity of the commercial milk powder was determined to be higher than that of separated IgG, colostrums and colostral whey prepared using the low-temperature spray-dried method. |
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