Sequential separation of immunoglobulin Y and phosvitin from chicken egg yolk without using organic solvents
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/93/10/2668/8583987/2668.pdf
Reference42 articles.
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2. Comparison of four purification methods for the production of immunoglobulins from eggs laid by hens immunized with an enterotoxigenic E. coli strain;Akita;J. Immunol. Methods,1993
3. Composition, solubility and emulsifying properties of granules and plasma of egg yolk;Anton;J. Food Sci.,1997
4. Isolation and composition of avian egg yolk granules and their constituents a- and ß-lipovitellins;Burley;Can. J. Biochem.,1961
5. Egg yolk phosvitin preparation of metal free purified protein by fast protein liquid chromatography using aqueous solvents;Castellani;J. Chromatogr. B Anal. Technol. Biomed. Life Sci.,2003
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