Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 12 Issue 1
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- Pages.54-59
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- 1996
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Studies on the Stability of Hen′s Egg Yolk Immunoglobulins
난황 항체의 안정성에 관한 연구
Abstract
Immunoglobulins (IgY) were isolated from egg yolk of hens immunized with bovine serum albumin(BSA). The stability of anti-BSA IgY against heat and pH was investigated. Antibody activity was measured by enzyme linked immunosorbent assay. IgY was relatively heat-stable and most of the antibody activity remained after heating up 65