頁籤選單縮合
題 名 | 鹽類對牛乳和雞血清IgG分子安定性之影響=Influence of Salts on the Molecular Stability of Bovine Milk and Chicken Serum Immunoglobulin G |
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作 者 | 陳昭誠; 杜艷櫻; 張鴻民; | 書刊名 | 食品科學 |
卷 期 | 26:3 1999.06[民88.06] |
頁 次 | 頁341-349 |
分類號 | 473.6、473.6 |
關鍵詞 | 牛乳IgG; 雞血清IgG; 安定性; 硫酸銨; Guanidine-HCl; Bovine milk IgG; Chicken serum IgG; Stability; Ammonium sulfate; Guanidine-HCl; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究主旨在於探討不同濃度下的鹽類((NH4)2SO4、MgCl2、CaCl2、NaCl、CH3COONa)與變性劑guanidine-HC1(Gdn-HCl)存在下對免疫球蛋白G(牛乳IgG和雞血清IgG)之分子安定性之影響。發現在3.0M Gdn-HC1和1.0M鹽類共存下對牛乳IgG和雞血清IgG作用中,所得相對營光強度值以在(NH4)2SO4中最低。另外,在相同Gdn-HC1濃度下,在(NH4)2SO4濃度較高時則有較低的相對營光強度值,此說明IgG分子因為(NH4)2SO4濃度增高而增加其分子結構的安定性,(NH4)2SO4的存在對牛乳IgG和雞血清IgG分子有保護的效果。 |
英文摘要 | The objective of this study was to investigate the stability of IgG (from bovine milk and chicken serum) in the presence of various salts ((NH4)2SO4、MgCl2、CaCl2、NaCl、CH3COONa) with different concentrations and guanidine-HCl (Gdn-HCl). Compared with the other salts used it was found that the relative flouresence (%) of IgG decreased most remarkably in the presence of 1.0 M ammonium sulfate when 3.0 M Gdn-HCl was used as the protein denaturant. Under the same level of Gdn-HCl, the increased concentration of ammonium sulfate lowered the relative flourence of IgG. The results indicated that ammonium sulfate was effective in enhancing the molecular stability of IgG and in protecting IgG molecules from denaturation. |
本系統中英文摘要資訊取自各篇刊載內容。