Isolation of immunoglobulin in yolk (IgY) and rabbit serum immunoglobulin G (IgG) specific against bovine lactoferrin by immunoaffinity chromatography

Food Research International

Volumn 34, Issue 9, 2001, Pages 783-789

  Tu, Yann Ying ^a   Chen, Chao Cheng ^a   Chang, Hung Min ^b  

^a CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Binding capacity; Dissociation constant; Immunoaffinity chromatography; Immunoglobulin in yolk (IgY); Lactoferrin (LF); Rabbit serum IgG

Indexed keywords

ANTIBODY PRODUCTION; ANTIBODY SPECIFICITY; EGG YOLK; IMMUNE RESPONSE; IMMUNIZATION; IMMUNOAFFINITY CHROMATOGRAPHY; IMMUNOGLOBULIN Y; ISOTHERM; LACTOFERRIN; RABBIT; SEPHAROSE; SWINE;

BOVINAE; ORYCTOLAGUS CUNICULUS;

EID: 0034794901     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00172-1     Document Type: Article

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