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

DOI: 10.18805/ajdfr.v3i1.3570    | Article Id: DR-109 | Page : 187-195
Citation :- Heat stability improvement of antimicrobial whey proteins fromyak milk and colostrum at various acidic conditions .Asian Journal Of Dairy and Food Research.2016.(35):187-195

Shimo Peter Shimo1,2*, WU Xiaoyun1,2, Ding Xuezhi1,2 and Yan Ping1,2

Address :

Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.

Submitted Date : 4-02-2016
Accepted Date : 14-07-2016


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. 


Heat stability Immunoglobulin G Lactoferrin Protectants Liquid whey Yak colostrum/milk.


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