食品科学 ›› 2001, Vol. 22 ›› Issue (10): 32-35.
• 基础研究 • 上一篇 下一篇
陈红兵
出版日期:
发布日期:
CHEN Hong-Bing
Online:
Published:
摘要: 本研究详细探讨了水稀释法分离鸡卵黄免疫球蛋白(ImmunoglobulinofYolk:IgY)的主要工艺条件,当蛋黄液的稀释倍数为6、pH5.2时,IgY的提取率和纯度分别是6.73mgIgY/ml蛋黄、14.66%。比较了水稀释法和聚乙二醇法分离IgY的效果。结果表明,水稀释法更适合于大规模分离食品级IgY。
关键词: 鸡卵黄免疫球蛋白, 水稀释法, 分离
Abstract: In this Paper,the main technological parameters in the isolation of IgY from egg were studied.The extraction ratio of IgY was 6.73 mg per ml yolk and purity 14.66%,when the dilution time was six folds at pH5.2. Here two kinds of methods,water dilution method (WD) and polyethylene glycol method (PEG),in the isolation of IgY were compared. The conclusion was that WD could be used in isolation of IGY on a large scale.
Key words: Immunoglobulin of Egg Yolk Water Dilution method Isolation
陈红兵. 水稀释法分离鸡卵黄免疫球蛋白的研究[J]. 食品科学, 2001, 22(10): 32-35.
CHEN Hong-Bing. Study on the Isolation of Egg Yolk Immunogloublin by Water Dilution Method[J]. FOOD SCIENCE, 2001, 22(10): 32-35.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2001/V22/I10/32