Proteomic characterization of IgY preparations purified with a water dilution method

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 24, 2008, Pages 11638-11642

  Nilsson, Elin ^a   Hanrieder, Jörg ^a   Bergquist, Jonas ^a   Larsson, Anders ^a  

^a UPPSALA UNIVERSITY   (Sweden)

Author keywords

Egg yolk; NanoLC MALDI TOF TOF MS; Two dimensional gel electrophoresis; Water dilution method

Indexed keywords

EGG PROTEIN; IMMUNOGLOBULIN; IMMUNOGLOBULIN Y; LIPID; WATER;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; EGG YOLK; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; PROTEOMICS; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALS; CHICKENS; EGG PROTEINS; EGG YOLK; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; IMMUNOGLOBULINS; LIPIDS; PROTEOMICS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; WATER;

EID: 58849128335     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802626t     Document Type: Article

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