Publication :
Spray and freeze drying of human milk on the retention of immunoglobulins (IgA, IgG, IgM)

En cours de chargement...
Vignette d'image
Date
2016-03-07
Auteurs
Castro-Albarràn, Jorge
Aguilar-Uscanga, Blanca Rosa
Solís-Pacheco, Josué
Direction de publication
Direction de recherche
Titre de la revue
ISSN de la revue
Titre du volume
Éditeur
M. Dekker
Projets de recherche
Structures organisationnelles
Numéro de revue
Résumé
Several freeze-drying and spray-drying methods were investigated in relation to the retention of immunoglobulins (Ig) A, IgG, and IgM. Spray drying produced human milk powders with 2% humidity and a good retention of IgG (>88%) and IgM (∼70%). However, only 38% of IgA remained after spray drying. For freeze drying, only the highest heating plate temperature used in this study (40°C) brought IgA content down to 55% in powder with 1.75% residual humidity, whereas milk samples undergoing lower temperatures had higher preservation rates (75% for IgA and 80% for IgG and IgM) and higher residual moisture contents. From these results, it can be concluded that IgA is the most sensitive Ig lost during drying processing of human milk. The best method to generate human milk powders without a significant loss of Ig was thus freeze drying at 30°C heating plate temperature, which accelerated the process compared to lower processing temperatures, but still had good overall Ig retention.
Description
Revue
Drying technology : an international journal, Vol. 34 (15), 1801–1809 (2016)
DOI
10.1080/07373937.2016.1141781
URL vers la version publiée
Mots-clés
Freeze drying , Human milk , Immunological properties , Spray drying
Citation
Type de document
article de recherche