Study on the stability of chicken egg yolk immunoglobulin (IgY) modified with mPEG

Guang Pu Xue Yu Guang Pu Fen Xi/Spectroscopy and Spectral Analysis

Volumn 32, Issue 9, 2012, Pages 2501-2507

  Wang, Li Ying ^a   Ma, Mei Hu ^a   Huang, Qun ^a   Shi, Xiao Xia ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chemically modification; Chicken egg yolk immunoglobulin(IgY); Monomethoxypolyethlene glycol; Spectral analysis; Stability

Indexed keywords

ACID BASE; CHEMICALLY MODIFICATION; CHICKEN EGG YOLK; MOLAR RATE; N-HYDROXYSUCCINIMIDE; OPTIMAL REACTION CONDITION; PH STABILITY; SPECTROSCOPIC METHOD; STABLE PROPERTY; STRUCTURE CHANGE;

ANIMALS; CONVERGENCE OF NUMERICAL METHODS; FLUORESCENCE SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLYCOLS; PH EFFECTS; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS; STABILITY;

MOTION PICTURE EXPERTS GROUP STANDARDS;

IMMUNOGLOBULIN; IMMUNOGLOBULIN Y; MACROGOL DERIVATIVE; MONOMETHOXYPOLYETHYLENE GLYCOL; N-HYDROXYSUCCINIMIDE; SUCCINIMIDE DERIVATIVE;

ANIMAL; CHEMISTRY; CHICKEN; EGG YOLK; PROTEIN STABILITY;

ANIMALS; CHICKENS; EGG YOLK; IMMUNOGLOBULINS; POLYETHYLENE GLYCOLS; PROTEIN STABILITY; SUCCINIMIDES;

EID: 84867167862     PISSN: 10000593     EISSN: None     Source Type: Journal    
DOI: 10.3964/j.issn.1000-0593(2012)09-2501-07     Document Type: Article

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