微滤-超滤联用技术优化牛初乳乳清中IgG富集工艺

为了高效富集IgG的同时减轻牛初乳的浪费问题，提高产品价值，本文采用微滤-超滤联用技术对牛初乳乳清中IgG进行富集。首先探究了微滤技术在牛初乳乳清除菌中的应用，并对其操作工艺进行优化，其次，利用超滤技术对微滤除菌后的牛初乳乳清进行富集，在单因素实验基础上，采用响应面对超滤工艺进行优化，并对富集后的牛初乳乳清进行品质分析。结果表明:牛初乳乳清微滤除菌的最佳工艺参数为:微滤压力为0.2 MPa、温度为30 ℃，超滤富集的最佳工艺参数为:超滤压力为0.15 MPa、温度为35 ℃、浓缩倍数为6倍、稀释次数为4次，按此条件进行牛初乳乳清的微滤-超滤操作，此时的IgG浓缩率为58.19%，膜通量为204.46 L/m2·h。富集后的牛初乳乳清品质分析表明:IgG含量为22760 μg/mL，IgG活性为718.31 IU/L，蛋白质含量为7.86%，脂肪含量为0.035%，菌落总数为2.4 lg CFU/mL。本研究为牛初乳乳清中IgG的进一步开发与综合利用提供了一定的参考依据。

Optimization of IgG Enrichment Process in Bovine Colostrum Whey by Microfiltration-Ultrafiltration Combined Technology

In order to efficiently enrich IgG, reduce waste of bovine colostrum and improve the product value, the combined microfiltration-ultrafiltration technology was used to enrich IgG in bovine colostrum whey. First, the application of microfiltration technology in the sterilization of bovine colostrum whey was studied, and its operation process was optimized. Second, bovine colostrum whey after microfiltration sterilization was enriched by ultrafiltration technology, on the basis of single factor experiment, the ultrafiltration process was optimized by response surface, and the quality of enriched bovine colostrum whey was analyzed. The results showed that the best process parameters of bovine colostrum whey microfiltration were: Microfiltration pressure was 0.2 MPa, temperature was 30 ℃, the best process parameters of ultrafiltration enrichment were: Ultrafiltration pressure was 0.15 MPa, temperature was 35 ℃, concentration multiple was 6 times and dilution times was 4 times. According to these conditions, microfiltration-ultrafiltration operation of bovine colostrum whey was carried out, IgG concentration rate was 58.19%, and the membrane flux was 204.46 L/m2·h. The quality analysis of enriched bovine colostrum whey showed: The IgG content was 22760 μg/mL, IgG activity was 718.31 IU/L, protein content was 7.86%, fat content was 0.035%, and the total number of colonies was 2.4 lg CFU/ mL. This study provides a reference for further development and comprehensive utilization of IgG in bovine colostrum whey.