| lmmunoglobulin is the most arresting immune factor in bovine colostrums, used in infant food and elder food to improve body immunity and strengthen the capability of resisting disease. Because of simple bovine colostrums product was produced by radicidation and lyophilization in our country, the purity of immunoglobulin is low and only added to common food which decreases immunoglobulin's value. The objective of the study was to investigate the industrial technology of preparing immunoglobulin with high purity and activity.In this study, hydrochloric acid was used to precipitate the casein from skimmed bovine colostrums to prepare acid whey which rich in immunoglobulin fraction and |3-Iactoglobulin fraction. And then high purity immunoglobulin was got by low cost cation-exchange chromatography. These extracting conditions were mild and would not affect the activity of immunoglobulin. The activity of immunoglobulin was protected from losing in pepsin by microencapsulation, which could be applied to industry. Immunoglobulin content was analyzed by the method of ELISA. Finally, the immune modulation effect of different dose of immunoglobulinpowder on mice was investigated.Results showed that casein could be completely removed of by adjusting pH 4.6 and centrifuging at 1100g. β-lactoglobulin was absorbed by the cation-exchange resin eluented by phosphate buffer. Through limiting the quantity of acid whey, the purity concentration percent of immunoglobulin was above 80% determined by SDS-PAGE. The ratio of activity of immunoglobulin losing decreased in simulated pepsin and the residual immunoglobulin content percentage was about 80% in 60 minutes. The functional estimate experiment showed that phagocytosis, cytotoxic activity of natural killer cells, T— lymphocyte proliferation could be promoted significantly by immunoglobulin powder between 35mg/kg/day and 1200mg/kg/day.
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