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Titolo:
Isolation of immunoglobulin from egg yolk by anionic polysaccharides
Autore:
Chang, HM; Lu, TC; Chen, CC; Tu, YY; Hwang, JY;
Indirizzi:
Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 106, Taiwan Natl Taiwan Univ Taipei Taiwan 106 ood Sci & Technol, Taipei 106, Taiwan Chia Nan Coll Pharm, Dept Food Hlth, Tainan 717, Taiwan Chia Nan Coll Pharm Tainan Taiwan 717 Dept Food Hlth, Tainan 717, Taiwan Chung Hwa Inst Technol, Dept Food Nutr, Tainan 717, Taiwan Chung Hwa Inst Technol Tainan Taiwan 717 t Food Nutr, Tainan 717, Taiwan
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 4, volume: 48, anno: 2000,
pagine: 995 - 999
SICI:
0021-8561(200004)48:4<995:IOIFEY>2.0.ZU;2-Y
Fonte:
ISI
Lingua:
ENG
Soggetto:
ENTEROTOXIGENIC ESCHERICHIA-COLI; PASSIVE-IMMUNIZATION; ROTAVIRUS INFECTION; DENTAL-CARIES; ANTIBODY IGY; PROTEIN; CONCENTRATE; PROTECTION; HENS; GASTROENTERITIS;
Keywords:
anionicpolysaccharide; lipoprotein; interaction; isolation; immunoglobulin in yolk (IgY);
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
34
Recensione:
Indirizzi per estratti:
Indirizzo: Chang, HM Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 106, Taiwan Natl Taiwan Univ Taipei Taiwan 106 Technol, Taipei 106, Taiwan
Citazione:
H.M. Chang et al., "Isolation of immunoglobulin from egg yolk by anionic polysaccharides", J AGR FOOD, 48(4), 2000, pp. 995-999

Abstract

Isolation conditions of immunoglobulin in egg yolk (IgY) were optimized bythe addition of various levels of Na-alginate (Alg), lambda-carrageenan (lambda-Cg), Na-carboxymethyl cellulose (CMC), and pectin (PC) to 6-fold diluted yolk. The mixtures were then reacted at pH 4.0-6.0 for 30 min. The optimal isolation conditions of IgY for Alg, lambda-Cg, and CMC were at the 0.1% level and at pH 5.0, while those for PC were at the 0.15% level and at the same pH. The remaining lipid and remaining protein in the supernatants thus obtained was 0.5-3.8% and 10-17%, respectively, and more than 90% of lipoproteins were precipitated. The IgY recovery was determined to be 33-74% by means of single radial immunodiffusion method when IgY was isolated underthe optimal conditions. PC showed the best recovery of IgY, while lambda-Cg provided the least. The interactions between polysaccharides and lipoproteins were mainly ionic bonds, hydrophobic interactions, and hydrogen bonds as determined by the addition (0-2.0 M) of NaSCN or urea to the polysaccharide-lipoprotein precipitates.

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Documento generato il 08/04/20 alle ore 08:27:34