摘要
以大肠杆菌（Ｅ．ｃｏｌｉ）为抗原，对蛋鸡进行免疫，其ＩｇＹ的活性提高３２倍，并能有效地抑制Ｅ．ｃｏｌｉ的生长。功能性实验表明，６０℃以下，ｐＨ４以上免疫球蛋白活性基本没有损失，在低浓度胃蛋白酶存在下，仍具有较高的活性。
The chicken was immunized by Escherichiacal(E. coli) as antigen. The activity of Immunoglobin Y(IgY) increased thirty-two times than that in non-immunized egg yolk, and effectively aggregated the E. coli cells and inhabited their growth. Functional test showed IgY was heat-stable below 70℃ and stable at pH above 4, the relative activity was retained after low concentration pepsin digestion.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第4期77-79,76,共4页
Science and Technology of Food Industry
