摘要
经稳定性研究发现，IPY具有一定的耐热、耐酸、耐碱及耐高渗性能，在温度不高于65℃、PH4～11的范围内具有较好的稳定性；在60％的高浓度蔗糖溶液中还能保持活性。并通过在各种条件下的紫外、荧光分析了活性与其结构之间的关系。
The stability of yolk immunoglobulin (IgY) was studied. The result showed definite stability of IgY to heat,acid,aIkali and hypertonic pressure. lgY was very stable at ≤65℃,PH4～11,and the activity of it was still preserved in 60% sucrose solution. Ultraviolet spectrophotometry and fluorescence analysis showed definite relationship between the activity and structure of IgY.
出处
《中国生物制品学杂志》
CAS
CSCD
1997年第4期218-221,共4页
Chinese Journal of Biologicals
基金
江西省自然科学基金
