Isolation of Immunoglobulin from Egg Yolk by Anionic Polysaccharides-Reference-Cited by-同舟云学术

Isolation of Immunoglobulin from Egg Yolk by Anionic Polysaccharides

Published:2000-03-24 Issue:4 Volume:48 Page:995-999
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chang Hung-Min¹,Lu Tzu-Ching¹,Chen Chao-Cheng¹,Tu Yann-Ying¹,Hwang Jean-Yu¹

Affiliation:

1. Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan, Department of Food Health, Chia-Nan College of Pharmacy, Tainan 717, Taiwan, and Department of Food Nutrition, Chung-Hwa Institute of Technology, Tainan 717, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990539k

Reference34 articles.

1. Comparison of four purification methods for the production of immunoglobulins from eggs laid by hens immunized with an enterotoxigenic E. coli strain

2. Rapid method of extraction of antibodies from hen egg yolk

3. Prevention of Murine Rotavirus Infection with Chicken Egg Yolk Immunoglobulins

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