现代食品科技2013，Vol.29Issue(1)：153-157,5.
抗大肠杆菌免疫卵黄抗体制备工艺的研究
Study of Preparation of Yolk Immunoglobulin against Escherichia Coli
黄秀锦 1谭佩毅1
作者信息
- 1. 江苏食品职业技术学院,江苏淮安223003
- 折叠
摘要
Abstract
High-containing yolk immunoglobulin eggs were prepared by bens with Escherichia coli as antigens. The effects of four reaction parameters, including antigen dosage, immunite position, adjuvants and immune time, on the yield of yolk immunoglobulin were conducted to explore by a single factor experiment and orthogonal experiment The results showed that the optimal combination was 2×108 cfu/mL antigen were injected into chicken chest muscle with IFA adjuvants on 3, Sweeks. Under these conditions, the yield of yolk immunoglobulin was 5.532 g. In addition, immune time had the largest impact on the yield of yolk immunoglobulin followed by antigen dosage, immunite position and adjuvants.关键词
卵黄抗体/大肠杆菌/制备Key words
yolk immunoglobulin/Escherichia coli/preparation引用本文复制引用
黄秀锦,谭佩毅..抗大肠杆菌免疫卵黄抗体制备工艺的研究[J].现代食品科技,2013,29(1):153-157,5.
