Abstract: The camel milk IgG was separated and purified by using saturated ammonium sulphate combined with anion exchange resin such as DEAE-Sephacel. The purity and molecular weight of IgG was determined by SDS-PAGE. The specific rabbit anti-camel IgG antiserum was prepared by injection of camel IgG into different sites of rabbits. Camel skim milk samples were heated at 65, 75, 85, 100℃ for 30min, respectively. Presence and identification of IgG were monitored using SDS-PAGE technique and the change of IgG activity was measured by RID method. The whole activity of IgG in reference values of cow milk was lost at 75℃/ 30min versus 68.9% in loss activity of camel milk IgG. Therefore, the heat stability of camel milk IgG was higher than cow milk IgG.

Key words: bactrian camel milk, IgG, heat stability