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Effect of 60Co ¦Ã Ray on Activity and Physic-chemistry Characters of Intensely Immunized Egg Yolk£¨IgY£©
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HUO Nai-rui1a CHAI Gui-zhen2 ZHENG Ming-xue1b©~ HAN Ke-guang1b
£¨1. Shanxi Agricultral University a. College of food Science and Engineering ; b. College of Animal Science and Technology, Taigu 030801,Shanxi;
2. Animal Medicine Monitoring Institute, Taiyuan 030000, Shanxi)
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Abstract: The Immunized Egg Yolk was irradiated by 60Co¦Ã ray, and then we investigated the effect of 60Co ¦Ã ray on antibody titer¡¢purity¡¢heat stability¡¢acid resistance¡¢enzymatic hydrolysis and other activity and physic-chemistry characters of it. When irradiation was up to 10kGy£¬ the results showed that there was no effect on antibody titer and purity of IgY£»there was no differece in heat stability and acid resistance beween the irradiated group and the control group£¬but the irradiated group was more easily hydrolyzed by enzyme£»The retention period of irradiated IgY was obviously prolonged.
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