頁籤選單縮合
| 題 名 | 加工處理對雞蛋蛋黃抗體安定性之影響=Effect of Processing Treatments on the Stability of Chicken Egg Yolk Antibodies |
|---|---|
| 作 者 | 蘇和平; 岳佩瑩; 丁懷謙; 黃加成; | 書刊名 | 中國畜牧學會會誌 |
| 卷 期 | 28:1 1999.03[民88.03] |
| 頁 次 | 頁115-124 |
| 分類號 | 437.715 |
| 關鍵詞 | 蛋黃抗體; 加工條件; 免疫雞蛋; 腸出血性大腸桿菌; Egg yolk antibody; Processing condition; Immune-eggs; Enterohemorrhagic E.coli; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 本研究目的在於探討雞蛋經不同加工條件處理後,對蛋黃抗體(IgY)安 定性之影響,期能了解免疫雞蛋進一步加工之可能性。本研究以酸、鹼、酒精、 食鹽及加熱等五種加工條件處理市售雞蛋,結果顯示室溫下以酸(pH2.73)處理 殼蛋48小時,蛋黃中IgY已喪失99%;鹼(4.2% w/v 氫氧化鈉)處理14天或飽和 食鹽水處理28天,可保留蛋黃中IgY 24∼33%;而以酒精(16% v/v)處理4天或 加熱處理成溏心蛋,則可保留47%以上。另以不同加熱條件處理免疫雞蛋,顯示 在使蛋黃中心溫度低於70℃下加熱,依加熱時間的長短,蛋黃中IgY可保存21 ∼81% 對腸出血性大腸桿菌(Escherichia coli 0157:H7)的結合能力。 |
| 英文摘要 | Effects of various processin treatments on the stability of IgY from chicken egg yolk were studied to evaluate the feasibility of producing the specific IgY-containing immune egg products. The normal market chicken shelled eggs were treated under five different conditions including acidic, alkaline, alcoholic, salt and heat. As the results showed, 99% of the contents of IgY in egg yolk was lost after 48 hous in acidic treatment. However, egg yolk retained 24 ∼ 33% IgY after 14 days in alkaline or 28 days in salt treatments. igY also retained more than 47% after 4 days in alcoholic treatment or in the mild heat treatment which kept yold core in a viscous status. The antigen binding activity of IgY from E. coli 0157:H7--immunized egg yolk still contained 21 ∼ 81% when we used the mild heat treatment which kept the temperature of egg yolk below 70 ℃. |
本系統中英文摘要資訊取自各篇刊載內容。