食品科学2012，Vol.33Issue(11)：163-166,4.
3种特异性IgY与IgG相对亲和力特性的比较研究
Comparative Study on Relative Affinity of Three Types of Specific IgY and IgG
摘要
Abstract
The relative affinity of anti-bovine β-casein,κ-casein,E.coli O157：H7 IgY and IgG with their corresponding antigens was investigated using ammonium sulfocyanate and urea elution ELISA methods.The results indicated that three kinds of IgY had higher relative affinity with their corresponding antigens when compared to IgG.A significant difference between IgY and IgG against E.coli O157：H7 was observed,whereas slight differences were found for β-casein and κ-casein.Besides,the affinity of κ-casein with its corresponding antibodies showed an increase when compared to β-casein.Therefore,anti-κ-casein antibody is more suitable for the detection of milk samples than anti-β-casein antibody.关键词
酪蛋白/大肠杆菌0157：H7/相对亲和力/卵黄抗体/IgGKey words
casein/Escherichia coli O157:H7/relative affinity/IgY/IgG分类
轻工纺织引用本文复制引用
薛海燕,李韵,张小苗,符海英,邹联柱,宋宏新..3种特异性IgY与IgG相对亲和力特性的比较研究[J].食品科学,2012,33(11):163-166,4.基金项目
陕西省自然科学基础研究计划项目 （）
陕西省教育厅自然科学专项 （）
陕西科技大学自然科学基金项目 （）
