关键词: 高免初乳; 盐酸; 乳清; 抗牛支原体抗体

Abstract: In order to discuss the preparation method of anti-calves Mycoplasma pneumonia immunity colostrum whey, this experiment used the cow Mycoplasma pneumonia deactivation adjuvant vaccine to be injected into the pre-natal 2 to 4 week cow two times to prepare hyperimmune colostrums. We collected the post-natal 12 h colostrum, using centrifugal precipitation and filtration to prepare skim milk separately, using the acid treatment method, enzyme hydrolysis method， enzyme and acid union method to prepare whey, through ultraviolet dispersion of light luminosity meter and ELISA method, we detected the whey total protein content and anti-cow Mycoplasma pneumonia IgG titer. The result indicated that 4 ℃,3500 r/min centrifugal 30 min was the best to the colostrum degreasing effect, the colostrum total protein content and anti-cow Mycoplasma pneumonia IgG titer losed few; the whey separation rate of enzyme and acid union method was the highest, in the vitamin C (0.2 g/mL) processing method the protein slightly losed to the degreasing colostrum, in the hydrochloric acid processing method the anti-cow Mycoplasma pneumonia IgG loss was smallest to the degreasing colostrum. Quality synthetic evaluation result was that 0.6 mol/L hydrochloric acid, pH 4.6, the room temperature 30 min processing, 10000 r/min centrifuge for 20 min was the appropriate method to prepare hyperimmune colostrum whey.

Key words: hyperimmune colostrum; hydrochloric acid; whey; anti-cow Mycoplasma pneumonia antibody