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題 名 | 牛乳IgG在實心膠體與液體核心膠囊中之安定性研究=Stability of Bovine Milk Immunoglobulin G(IgG) in Solid Gel or Liquid-core Hydrocolloid Capsules |
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作 者 | 陳昭誠; 杜艷櫻; 張鴻民; | 書刊名 | 食品科學 |
卷 期 | 26:5 1999.10[民88.10] |
頁 次 | 頁445-455 |
分類號 | 473.7 |
關鍵詞 | 牛乳; 洋菜膠體; 褐藻酸鈣聚合物; 液體核心膠囊; 安定性; IgG; Bovine milk; Agar gel; Ca-alginate complex; Liquid-core hydrocolloid; Capsules; Stability; |
語 文 | 中文(Chinese) |
中文摘要 | 在攝入免疫球蛋白後,會被人體胃腸道中的胃酸及酵素作用而失活,亟需尋求有效的保護方法。本研究以食用膠為包�堣�乳IgG之材料,以實心膠體和液體核心膠囊方式處理,探討在酸鹼(pH2,12)和蛋白質水解酵素(pepsin、trypsin和chymotrypsin)作用下,牛乳IgG活性之變化。結果顯示牛乳IgG在實心膠體處理部份,當褐藻酸鈣聚合物膠體中褐藻酸鈉濃度(0.25~0.5%)較高時,牛乳IgG對於酸鹼和蛋白質水解酵素作用的耐受性較好,洋菜膠體(0.5~3.0%)亦有同樣情形,3%洋菜膠體保護效果最好。另外,在液體核心膠囊處理部份,發現褐藻酸鈣液體核心膠囊中牛乳IgG對於酸鹼作用的耐受性並無顯著改善,但是對於蛋白質水解酵素中胰蛋白?和胰凝乳蛋白?作用有保護效果。整體而言,實心膠體處理方式較液體核心膠囊處理方式為佳,又以高濃度洋菜膠體之保護效果最好。 |
英文摘要 | Effective methods for protecting bovine milk IgG from being hydrolyzed and denaturated by enzymes and gastric acid upon intake have been studied. In the present study, gums for food use were applied to encapsulate IgG, both in solid and in liquid-core hydrocolloid capsules, and their protective effects against pH change (pH 2, 12) and proteases (pepsin, trypsin and chymotrypsin) were evaluated. Results showed that IgG was relatively stable against pH change and proteases when IgG was encapsulated in solid gel prepared with agar and Ca-alginate. Higher levels of agar and alginate exhibited better IgG protective effect. In liquid-core capsule test, Ca-alginate capsules did not show any apparent protective effect against pH change while they were effective in stabilizing IgG against trypsin and chymptrypsin. Overall, the solid gel treatments, especially under high gel concentration, displayed a better protective effect than did the liquid-core gel treatment. |
本系統中英文摘要資訊取自各篇刊載內容。