Purification of Egg Yolk Immunoglobulin (IgY) by Ultrafiltration: Effect of pH, Ionic Strength, and Membrane Properties-Reference-Cited by-同舟云学术

Purification of Egg Yolk Immunoglobulin (IgY) by Ultrafiltration: Effect of pH, Ionic Strength, and Membrane Properties

Published:2009-12-08 Issue:1 Volume:58 Page:187-193
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hernández-Campos F. Javier¹,Brito-De la Fuente E.²,Torrestiana-Sánchez B.³

Affiliation:

1. Instituto Tecnológico de Zacatepec, Zacatepec, Mexico

2. Fresenius-Kabi Deutschland GmbH, Germany

3. Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Av. M. A. de Quevedo # 2779, CP 91860, Veracruz, Ver., México

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf902964s

Reference30 articles.

1. In vitro studies of chicken egg yolk antibody (IgY) against Salmonella enteritidis and Salmonella typhimurium

2. Productivity and Some Properties of Immunoglobulin Specific against Streptococcus mutans Serotype c in Chicken Egg Yolk (IgY)

3. Development of an Enzyme-Linked Immunosorbent Assay for Bisphenol A Using Chicken Immunoglobulins

4. Detection of Escherichia coli O157:H7 using chicken immunoglobulin Y

5. Enzyme-linked immunoassay kits for routine food analysis

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