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題 名 | 牛乳IgG之酵素水解物性質=Properties of Bovine Milk IgG Hydrolysates Prepared with Enzyme |
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作 者 | 陳昭誠; 杜艷櫻; 張鴻民; | 書刊名 | 食品科學 |
卷 期 | 26:5 1999.10[民88.10] |
頁 次 | 頁496-506 |
分類號 | 473.7 |
關鍵詞 | 牛乳IgG; 酵素水解; 蛋白酶; 安定性; Bovine milk IgG; Enzyme hydrolysis; Protease; Stability; |
語 文 | 中文(Chinese) |
中文摘要 | 有關消化道中蛋白質?對冷凍乾燥精製IgG粉末之作用,結果顯示IgG殘存活性隨作用時間增長和酵素╱受質比增大而降低,其中經胰蛋白?(pH 7.6, E/S=1/40, 1hr)作用之水解物以ELISA法檢測仍具有與抗原之反應,至於經胃蛋白?(pH 2, E/S=1/20)作用其IgG活性明顯降低,主要是因為pH值低導致變性。以Sephacryl S-300 HR膠過濾層析法分離IgG酵素水解物研究中,顯示胃蛋白?對精製IgG水解能力較其他兩者為高,在精製IgG酵素水解物部份發現高分子處的高峰明顯下降,而低分子處的高峰明顯上升,推測水解物低分子處為pFc'、IgG碎片或胜□等。水解物對於E. coli O111 B4抗原-抗體反應中仍然保有少量的免疫活性,顯示層析所得第一及第二高峰仍有抗原-抗體反應,說明IgG水解物中仍具有同質性抗體。 |
英文摘要 | In a test of stability against gastrointestinal proteases, the residual IgG activity was observed to decrease with increasing reaction time with proteases and increasing E/S ratio. IgG hydrolysates prepared with trypsin (pH 7.6, E/S=1/40, 1 hr) reacted with antigen when tested using the ELISA method. However, IgG treated with pepsin (pH 2.0, E/S=1/20) lost activity, probably due to pH denaturation. The elution patterns of IgG treated with various proteases (pepsin, trypsin and chymotrypsin) under Sephacryl S-300 HR chromatography showed that the destruction of antibody by pepsin was most remarkable. The pooled hydrolysates in low molecular weight fractions with binding activity (homogeneous antibody) with E. coli O111:B4 were considered to be pFc', IgG fragement and peptides. |
本系統中英文摘要資訊取自各篇刊載內容。