Preparation of β-Casein and β-Lacotoglobuli Antibodies and Enzyme-labeled Antigens

Abstract

Abstract: Hens were immunized with the antigen of bovine-β-casein(β-CN) and β-lactoglobulin(β-Lg),and the egg yolk immunoglobulin(IgY) of the hens was purified by the methods of water diluting and affinity chromatography(HiTrapTM IgY Purification HP). The purity of IgY is as high as 90% by PAGE and the ELISA titer is 1:4096. In the NaIO4 labeled method,the antigens were conjugated with horseradish peroxidase(HRP),respectively. The molar ratios between HRP and β-CN or β-Lg for the best labeling effect are 1:1 and 1.5:1,respectively. Theβ-CN-HRP and β-Lg-HRP titers are both 1:640,and their operation concentrations are 1:80 and 1:40,respectively.

Key words: &beta, -casein； &beta, -lactoglobulin； egg yolk antibody； enzyme-labeled antigen； ELISA；

SONG Hong-Xin, BAI Hong-Mei, XUE Hai-Yan, MA Dong, LIU Jing. Preparation of β-Casein and β-Lacotoglobuli Antibodies and Enzyme-labeled Antigens[J]. FOOD SCIENCE, 2008, 29(12): 486-489.

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Preparation of β-Casein and β-Lacotoglobuli Antibodies and Enzyme-labeled Antigens

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