Productivity and some properties of immunoglobulin specific against Streptococcus mutans serotype c in chicken egg yolk (IgY)

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 1, 1999, Pages 61-66

  Chang, Hung Min ^a   Ou Yang, Ray Feng ^a   Chen, Yu Tang ^a   Chen, Chao Cheng ^b  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

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

Author keywords

Cross reaction; Gum arabic; Immunization; Immunoglobulin in yolk (IgY); Thermal stability

Indexed keywords

BACTERIUM ANTIBODY; GUM ARABIC; IGY; IMMUNOGLOBULIN; PROTEINASE;

ANIMAL; ANTIGEN ANTIBODY REACTION; ARTICLE; CHICKEN; CROSS REACTION; DENTAL CARIES; EGG YOLK; IMMUNIZATION; IMMUNOLOGY; METABOLISM; SEROTYPE; STREPTOCOCCUS MUTANS; THERMOSTABILITY;

ANIMALS; ANTIBODIES, BACTERIAL; CHICKENS; CROSS REACTIONS; EGG YOLK; ENDOPEPTIDASES; IMMUNOGLOBULINS; STREPTOCOCCUS MUTANS;

ACACIA SENEGAL; ANIMALIA; BACTERIA (MICROORGANISMS); GALLUS GALLUS; STREPTOCOCCUS; STREPTOCOCCUS MUTANS; STREPTOCOCCUS MUTANS SEROTYPE C;

EID: 0344609652     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980153u     Document Type: Article

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