文献类型：期刊文献

中文题名：鸡卵黄免疫球蛋白Y的性质

英文题名：Studies on Properties of Chicken Egg YolkImmunoglobulins (IgY)

作者：那红[1];杨曜中[1];欧伶[1];袁勤生[1];朱威[2]

机构：[1]华东理工大学生物化学研究所;[2]上海生物制品研究所

年份：1998

卷号：24

期号：2

起止页码：172

中文期刊名：华东理工大学学报（自然科学版）

外文期刊名：Journal of East China University of Science and Technology

收录：CSTPCD;;Scopus;北大核心:【北大核心1996】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：IgY;ELISA技术;胃蛋白酶;胰蛋白酶;鸡卵黄

外文关键词：IgY; ELISA; pepsin; trypsin; chicken egg yolk

摘要：用ＥＬＩＳＡ技术研究了鸡卵黄免疫球蛋白Ｙ（ＩｇＹ）对温度、酸碱度、胃蛋白酶、胰蛋白酶及反复冻融的稳定性。结果表明：ＩｇＹ具有良好的热稳定性，对酸碱具有一定的耐受力，对胃蛋白酶具有良好的抵抗能力（ｐＨ＞４）。对胰蛋白酶非常敏感，经１ｈ酶解处理，ＩｇＹ的结合活性完全丧失。ＩｇＹ具有很好的耐反复冻融的特性，即使经过５次反复冻融，其抗原结合活性也几乎未受损失。
The stabilities of IgY against heating, acid and alkali, pepsin, trysin, repeated freezing and then fusion treatments were researched by enzymelinked immunosorbent assay (ELISA) technology. The results showed that IgY was fairly heatstable and had a certain degree of acidalkali resisting. IgY was fairly ristant to pepsin at pH 4 or higher, but it was very susceptible to trypsin and entirely lost its antigenbinding activity when treated with trypsin for 1h. IgY had a characteristic to resist repeated freezing and fusion treatments. Even if treated for 5 times, IgY almost retained its antigenbinding activity.