FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (4): 10-12.
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He-Ping, DE Li-Ge-尔Sang, GUO Jun, MU Zhi-Shen-； Zhang-Yu-Cheng, ZHU Heng-Ming
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Abstract: The denaturation of bovine milk IgG at high pressure (200 -700MPa) and its stabilization were investigated. With the increase of sucrose concentration, the stability of IgG was increased. In accompany with this result, marked blue shift of maximum emission wavelength of IgG was observed, and fluorescence intersity of IgG was decreased. Increased hydrophobic interactions inside IgG molecule in presence of sucrose was considered to be responsible for its stabilization.
Key words: Bovine Milk Immunoglobulin High pressure Sucnose Denaturation
ZHANG He-Ping, DE Li-Ge-尔Sang, GUO Jun, MU Zhi-Shen-； Zhang-Yu-Cheng, ZHU Heng-Ming. Denaturation of Bovine milk IgG at High pressure and its stabilization[J]. FOOD SCIENCE, 1998, 19(4): 10-12.
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