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中文摘要：
对卵黄免疫球蛋白（IgY）的提取工艺及其抑菌作用进行研究。采用水稀释法脱除卵黄中的脂类,确定最佳除脂条件为：水稀释倍数6倍;采用硫酸钠盐析法与凝胶层析法对卵黄进一步纯化,得到纯度为97%的IgY。用不同质量浓度的IgY对大肠杆菌进行抑菌试验,发现高质量浓度IgY的抑菌效果要优于低质量浓度的抑菌效果,以10g/L的抑菌率最高,为74.3%。
英文摘要：
The extraction process and antibacterial activity of IgY were studied in this paper. The parameters of water dilution method were optimized to remove the lipids from egg yolk. The re- sults showed that the optimal water dilution was 6 folds. A procedure was developed for the puri- fication o~ IgY antibody from hen yolks by sodium sulfate precipitation and gel chromatography and the purity of IgY was 97%. Tests on antibacterial activity of IgY showed that the antibacteri- al effects of higher concentrations of IgY were better than those of lower concentrations.
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