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Titre du document / Document title

Heat stability of bovine milk immunoglobulins and their ability to bind lactococci as determined by an ELISA

Auteur(s) / Author(s)

USTUNOL Z. (1) ; SYPIEN C. (2) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Dept. of Food Science & Human Nutrition, Michigan State Univ., East Lansing, MI 48824, ETATS-UNIS
(2) Michigan State Univ., Grand Rapids, MI 49501, ETATS-UNIS

Résumé / Abstract

Immunoglobulins obtained from bovine colostrum were heat treated at 70, 75, 80 and 85°C for 0-90 min. An ELISA was developed to determine the susceptibility of lactococci to bind heat treated IgG, IgM and IgA. IgA was the most heat sensitive of the immunoglobulins. Treatment at 80°C for 25 min completely inactivated IgA as evidenced by the inability of lactococci to bind IgA. IgM was completely inactivated upon heating to 85°C for 20 min whereas IgG was completely inactivated at 85°C after 30 min. Laser Scanning Microscopy verified results with ELISA. Severe thermal treatment is needed to reduce immunogenicity of bovine milk to prevent lactococcal agglutination.

Revue / Journal Title

Journal of food science    ISSN  0022-1147   CODEN JFDSAZ 

Source / Source

1997, vol. 62, no6, pp. 1218-1222 (22 ref.)

Langue / Language

Anglais

Editeur / Publisher

Wiley, Hoboken, NJ, ETATS-UNIS  (1961) (Revue)

Mots-clés anglais / English Keywords

Fermentation starter

;

Processing quality

;

Immunoglobulins

;

Cow milk

;

Thermal stability

;

Thermal denaturation

;

Agglutination

;

Lactococcus

;

Streptococcaceae

;

Micrococcales

;

Bacteria

;

Lactic acid bacteria

;

Cheesemaking

;

Mots-clés français / French Keywords

Levain

;

Aptitude technologique

;

Immunoglobuline

;

Lait vache

;

Stabilité thermique

;

Dénaturation thermique

;

Agglutination

;

Lactococcus

;

Streptococcaceae

;

Micrococcales

;

Bactérie

;

Bactérie lactique

;

Technologie fromagère

;

Mots-clés espagnols / Spanish Keywords

Levadura

;

Aptitud tecnológica

;

Inmunoglobulina

;

Leche vaca

;

Estabilidad térmica

;

Desnaturalización térmica

;

Aglutinación

;

Lactococcus

;

Streptococcaceae

;

Micrococcales

;

Bacteria

;

Bacteria láctica

;

Tecnología quesera

;

Localisation / Location

INIST-CNRS, Cote INIST : 713, 35400007730329.0290

Nº notice refdoc (ud4) : 2142412



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