Asian Journal of Dairy and Food Research, volume 35 issue 3 (september 2016) : 187-195

Heat stability improvement of antimicrobial whey proteins from yak milk and colostrum at various acidic conditions

Shimo Peter Shimo1, 2*, WU Xiaoyun1, 2, Ding Xuezhi1, 2, Yan Ping1, 2
1<p>Lanzhou Institute of Husbandry and Pharmaceutical Sciences,&nbsp;Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.</p>
Cite article:- Shimo1 Peter Shimo, 2*, Xiaoyun1 WU, 2, Xuezhi1 Ding, 2, Ping1 Yan, 2 (2016). Heat stability improvement of antimicrobial whey proteins fromyak milk and colostrum at various acidic conditions . Asian Journal of Dairy and Food Research. 35(3): 187-195. doi: 10.18805/ajdfr.v3i1.3570.

The aim of this study was to characterize the effect of heat denaturation on Immunoglobulin G (IgG) and Lactoferrin (LF) in yak milk and colostral liquid whey at medium acidic conditions in presence of protectants (CaCl2; Glycerol and Sodium Dodecyl Sulphate - SDS). Results indicated significant (P < 0.05) heat stability improvement of IgG and LF in liquid whey samples at medium acidic and temperature (72 - 90oC) with less precipitates formation regardless of type of protectants added especially at pH 3.5 and 4.6. The mean concentration values for IgG percentage reduction (72 – 90oC; pH 3.5 – 5.5; protectants) ranged from 6 to 26% and 15 to 31% in yak milk and colostral liquid whey, respectively. The percentage of heat denaturation effect for LF ranged from 11 to 32% and 14 to 38% in yak milk and colostral liquid whey, respectively. Application of glycerol in both environmental processing conditions was the most effective in heat stability improvement followed by SDS and CaCl2. 

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