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- 加工處理對以腸出血性大腸桿菌免疫處理雞所產雞蛋蛋黃中抗體安定性之影響
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 |
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作者姓名(中文) | 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 ℃. |
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