Effects of pulsed electric fields and thermal processing on the stability of bovine immunoglobulin G(IgG) in enriched soymilk

Authors :: S-Q. Li
Q.H. Zhang
Y-Z. Lee
T-V. Pham
Source :: Journal of Food Science. May, 2003, Vol. 68 Issue 4, 1201-1207
Publication Year :: 2003
Abstract: The influences of pulsed electric field (PEF) processing on the stability of immunoglobulin (IgG) and the physical properties of the soymilk enriched with bovine IgG are investigated. The results indicate that during a 10-wk storage at 4 degree Celsius in PEF-, thermally-, or un-treated samples there is no significant change in IgG immunoactivity.

Subjects :: Functional foods -- Research
Soymilk -- Storage
Business
Food/cooking/nutrition

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