Abstract
The aim of this study was to characterize the effect of heat denaturation on Immunoglobulin G (IgG) and Lactoferrin (LF) in yak milk and colostral liquid whey at medium acidic conditions in presence of protectants (CaCl2; Glycerol and Sodium Dodecyl Sulphate - SDS). Results indicated significant (P less than 0.05) heat stability improvement of IgG and LF in liquid whey samples at medium acidic and temperature (72 - 90oC) with less precipitates formation regardless of type of protectants added especially at pH 3.5 and 4.6. The mean concentration values for IgG percentage reduction (72 – 90oC; pH 3.5 – 5.5; protectants) ranged from 6 to 26% and 15 to 31% in yak milk and colostral liquid whey, respectively. The percentage of heat denaturation effect for LF ranged from 11 to 32%t and 14 to 38% in yak milk and colostral liquid whey, respectively. Application of glycerol in both environmental processing conditions was the most effective in heat stability improvement followed by SDS and CaCl2.
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