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Position: Home > Articles > Extraction,Purification and Antibacterial Activity of Immunoglobulin in Yolk Journal of Henan Agricultural Sciences 2012,41 (9) 152-154

卵黄免疫球蛋白的提取及其体外抑菌作用的研究

作  者:
张志强;李志涛
单  位:
衡水学院生命科学学院
关键词:
卵黄免疫球蛋白;抑菌活性;水稀释法
摘  要:
对卵黄免疫球蛋白(IgY)的提取工艺及其抑菌作用进行研究。采用水稀释法脱除卵黄中的脂类,确定最佳除脂条件为:水稀释倍数6倍;采用硫酸钠盐析法与凝胶层析法对卵黄进一步纯化,得到纯度为97%的IgY。用不同质量浓度的IgY对大肠杆菌进行抑菌试验,发现高质量浓度IgY的抑菌效果要优于低质量浓度的抑菌效果,以10g/L的抑菌率最高,为74.3%。
译  名:
Extraction,Purification and Antibacterial Activity of Immunoglobulin in Yolk
作  者:
ZHAGN Zhi-qiang,LI Zhi-tao(College of Life Sciences,Hengshui University,Hengshui 053000,China)
关键词:
immunoglobulin in yolk;antibacterial activity;water dilution method
摘  要:
The extraction process and antibacterial activity of IgY were studied in this paper.The parameters of water dilution method were optimized to remove the lipids from egg yolk.The results showed that the optimal water dilution was 6 folds.A procedure was developed for the purification of IgY antibody from hen yolks by sodium sulfate precipitation and gel chromatography and the purity of IgY was 97%.Tests on antibacterial activity of IgY showed that the antibacterial effects of higher concentrations of IgY were better than those of lower concentrations.

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