Comparative Study on Relative Affinity of Three Types of Specific IgY and IgG

doi:10.7506/spkx1002-6630-201211035

Abstract

Abstract: The relative affinity of anti-bovine β-casein, κ-casein, E. coli O157:H7 IgY and IgG with their corresponding antigens was investigated using ammonium sulfocyanate and urea elution ELISA methods. The results indicated that three kinds of IgY had higher relative affinity with their corresponding antigens when compared to IgG. A significant difference between IgY and IgG against E. coli O157:H7 was observed, whereas slight differences were found for β-casein and κ-casein. Besides, the affinity of κ-casein with its corresponding antibodies showed an increase when compared to β-casein. Therefore, anti-κ-casein antibody is more suitable for the detection of milk samples than anti-β-casein antibody.

Key words: casein, Escherichia coli O157:H7, relative affinity, IgY, IgG

CLC Number:

TS207.3

XUEHai-yan，LIYun，ZHANGXiao-miao，FUHai-ying，ZOULian-zhu，SONGHong-xin. Comparative Study on Relative Affinity of Three Types of Specific IgY and IgG[J]. FOOD SCIENCE, 2012, 33(11): 163-166.

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Comparative Study on Relative Affinity of Three Types of Specific IgY and IgG

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