Egg Yolk Antibody (Ig Y) Stability in Aqueous Solution with High Sugar Concentrations

摘要

ABSTRACTEffect 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/cm2at 60°C. Addition of high concentrations of sucrose may be a simple means to stabilize IgY for processing and preserv