初乳的

Casein from the same individual during the colostral period differed in mobility as showed by alkaline urea-PAGE analysis.

牦牛初乳酪蛋白碱性-尿素PAGE分析显示，同一个体β-酪蛋白的电泳迁移率在初乳期有差异。

Symbiotics guarantees minimums of 28 mg Lactoferrin, 173 mg Immunoglobulins and 20 mg Proline-Rich Polypeptides, Colostrum's most important component.

Symbiotics保证最低28mg的乳铁传递蛋白，173克免疫球蛋白和20mg的多肽脯氨酸，是牛初乳最重要的组成。

Symbiotics Lactoferrin-Colostrum Plus comes from USDA Grade A dairies that are hormone, pesticide, antibiotic and rBST free.

Symbiotics乳铁蛋白牛初乳来自于美国农业部A等级的牛奶声，不含激素，杀虫剂，抗生素和rBST。

The calf intestinal epithelial cells in vitro were selected to evaluate the trophic actions of insulin, IGF-J and peptic and tryptic hydrolysates of bovine colostrum. The cell proliferation, glucose absorption and specific activity of cell membrane enzymes were investigated.

为研究乳源性生长因子对动物胃肠道生长发育的作用，本试验以离体犊牛小肠上皮细胞为试验对象，研究了胰岛素、胰岛素样生长因子Ⅰ和酶解牛初乳对细胞增殖、葡萄糖吸收和细胞膜酶活性的影响。

The structure,processing characteristics,biolog ical function of functional factors in colostrums and immune milk and their application,in food industry are reviewed,and the development directions of functional factors are presented in this paper.

综述了初乳与免疫乳中功能成分的结构特性、加工特性、生物学功能以及在食品领域中的应用，并提出了开发牛乳中功能成分的方向。

This article studied the method of UF to separate IgG from the bovine colostrums, and mensurated the changes of the content and activity of IgG under different temperature and pressure.

本文研究了超滤分离牛初乳乳清中IgG的方法，测定不同超滤温度和压力条件下IgG含量和活性的变化情况。

The concept physiological functions of immune milk and development of immune milk products were reviewed ; at the same time, the bioactive substance s in bovine colostrums and their utilization were also reviewed in this paper.

本文对免疫乳的概念及其生理功能和免疫乳制品的开发作一综述；同时对牛初乳中生物活性成分及其开发利用进行了阐述。

The concept physiological functions of immune milk and development of immune milk products were reviewed ; at the same time, the bioactive substances in bovine colostrums and their utilization were also reviewed in this paper.

本文对免疫乳的概念及其生理功能和免疫乳制品的开发作一综述；同时对牛初乳中生物活性成分及其开发利用进行了阐述。

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.

目前我国对于牛初乳只采用辐射杀菌和冷冻干燥技术加工成简单的牛初乳粉产品，免疫球蛋白纯度低，只能用于普通食品中，这大大降低了产品的价值。

In the course of colostrum yoghourt fermented at 43 ℃, the active IgG lost about 17%, but the active IgG lost only 28% after 14 days in refrigeratory.

牛初乳酸奶在43℃发酵过程中IgG活性损失了大约17%，而在冷藏的14天内，IgG活性损失了约28%，也就是说，牛初乳酸奶从发酵开始直至酸奶的保质期结束，IgG活性残存率为58.8%。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。