Microencapsulation to Protect Immunoglobin in Yolk

摘要

Chicken egg yolk is an inexpensive source of antibodies, and the application of the immunoglobin (IgY) to antibody-containing diets has been of interest. However, IgYs are known to be subject to denaturation at pHs less than 3 encountered during digestion which may reduce activity. Methods to preserve the therapeutic value of IgY during processing, storage and ingestion have recently received increased interest. Encapsulation of the IgY has been considered by some scientists as a means to preserve its activity. There is a need for practical and economic approaches to accomplish encapsulation.