Symposium: Food – Nutrition – Health

Peer-Review-Verfahren | Begutachtung im Vorlauf des Symposium

Biofunktionalität • Prävention • Technologische Eigenschaften
Abstracts Teil 2

Auf den folgenden Seiten finden Sie den zweiten Teil (erster Teil in Heft 8) einer Folge von Abstracts zu Vorträgen des Symposiums „Food – Nutrition – Health. Biofunktionalität • Prävention • Technologische Eigenschaften“ am 12.–13.05.2015 an der Christian-Albrechts-Universität zu Kiel.¹

Thermal stability of bovine immunoglobulins for human health issues

The use of bioactive bovine milk immunoglobulins (IgG and IgA) has been found to be a highly promising treatment alternative for certain human diseases instead of expensive therapies with alternating antibiotics. Such products are consistent with a growing consumer acceptance for bovine lacteal products as functional foods and the increasing consumer preference for natural products as a suitable alternative to synthetic drugs. To use bovine Ig for human health issues, different process steps are necessary to obtain the final product, including preservation, enrichment or isolation, drying and storage. In doing so, several processing variables affect the stability of the Ig with temperature being the most important.

Ig has a strong structure to function relationship so that the expression of biological activity is dependent on the thermodynamic stability of its three-dimensional folded structure. Several studies have investigated the influence of temperature on the denaturation of Ig. These studies have utilized various analyzing techniques, Ig sources and concentrations as well as different treatment procedures. This led to a wide range of different results which makes an accurate prediction in terms of temperature/time combination difficult.

Den vollständigen Artikel finden Sie auch in Ernährungs Umschau 09/15 von Seite 152 bis 155.

Abstracts Teil 3 ist Online als PDF für Sie verfügbar.