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Egg Yolk Antibody (Ig Y) Stability in Aqueous Solution with High Sugar Concentrations |
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| Authors: | MAKOTO SHIMIZU HITOSHI NAGASHIMA KEI HASHIMOTO TOSHIHIRO SUZUKI |
| Affiliation: | Authors Nagashima and Hashimoto are with the School of Food &Nutritional Sciences, Univ. of Shizuoka, Yada 52-1, Shizuoka 422, Japan.;Author Suzuki is with the Food Technology Division, Shizuoka Industrial Research Institute, Makigaya, Shizuoka 421-12, Japan.;Dept. of Agricultural Chemistry, The Univ. of Tokyo, Tokyo 113, Japan. |
| Abstract: | Effect of sugars on the stabilization of hen egg yolk immunoglobulin (IgY) under various processing conditions was investigated. By adding 30–50% (w/v) sucrose or invert sugar to an IgY solution heat denaturation of the IgY antibody at 75–80°C was markedly suppressed. A high concentration of sugar was also effective to retain the IgY activity under acidic conditions of pH 3 or high pressure of 5,000 kg/cm2 at 60°C. Addition of high concentrations of sucrose may be a simple means to stabilize IgY for processing and preservation. |
| Keywords: | chicken egg yolk immunoglobulin antibodies |