Isolation and characterization of immunoglobulin in yolk (lgY) specific against hen egg white lysozyme by immunoaffinity chromatography

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 19, 2002, Pages 5424-5428

  Chen, Chao Cheng ^a   Tu, Yann Ying ^a   Chen, Tzy Li ^b   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; Lysozyme

Indexed keywords

ANTIGEN; EGG WHITE; IMMUNOGLOBULIN; IMMUNOGLOBULIN ANTIBODY; LYSOZYME; SEPHAROSE;

ADSORPTION; ARTICLE; BINDING AFFINITY; DILUTION; DISSOCIATION CONSTANT; EGG YOLK; ENZYME LINKED IMMUNOSORBENT ASSAY; ENZYME PURIFICATION; HEN; IMMUNIZATION; IMMUNOAFFINITY CHROMATOGRAPHY; LABORATORY; NONHUMAN; PROTEIN ANALYSIS; PROTEIN ISOLATION;

ANIMALS; ANTIBODY SPECIFICITY; CHICKENS; EGG WHITE; EGG YOLK; IMMUNIZATION; IMMUNOGLOBULINS; MURAMIDASE;

GALLUS GALLUS;

EID: 0037063454     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011567h     Document Type: Article

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