한국식품조리과학회지 (Korean journal of food and cookery science)
- 제14권5호
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- Pages.492-497
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- 1998
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
난황 중 항체의 안정화에 대한 당류의 효과 I. 프럭토올리고당 용액 중에서 난황 항체의 안정성
Effects of Sugars on the Stabilization of Egg Yolk Antibodies in Laying Hens I. The Stability of Yolk Antibodies in Fructooligosaccharide Solutions
초록
The stabilizing effect of fructooligosanharide (FO) on hen's egg yolk immunoglobulin (yIgG) by heat and acid was investigated. The heat stability of yIgG at 70∼80