FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 32-35.
Previous Articles Next Articles
CHEN Hong-Bing
Online:
Published:
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
CHEN Hong-Bing. Study on the Isolation of Egg Yolk Immunogloublin by Water Dilution Method[J]. FOOD SCIENCE, 2001, 22(10): 32-35.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2001/V22/I10/32
