摘要
IgG的稳定性研究表明,在pH值为4～10的范围内,IgG十分稳定,当pH<4或pH>10,IgG的稳定性下降;IgG可耐受浓度为1.0mol/L以下的盐酸胍,当盐酸胍浓度大于1.0mol/L时,IgG的分子稳定性下降。一定浓度的蔗糖对IgG的酸碱稳定性、热稳定性及分子稳定性具有很好的保护作用。
Within the range of pH=4.0～10.0,IgG was very stable,pH< 4.0 or pH > 10.0,the stability of IgG was decreased. IgG could resist to 1.0 mol/L GuHCl. Wh en the concentration of GuHCl was higher than 1.0 mol/L, the stability of IgG wa s declined. Sucrose exerted protection effect on the IgG denaturation induced by acid、alkali、heat and GuHCl.
出处
《中国乳品工业》
CAS
北大核心
2002年第6期3-7,共5页
China Dairy Industry
基金
国家自然科学基金资助项目(29366012
29766004)
