Egg Yolk Immunoglobulins(IgY)and Ovotransferrin ofChicken Egg

The protocol developed for IgY purificationindicated approximately 74% recovery rate and 80%purity, while that of ovotransferrin appeared to bearound 93% recovery rate and 80% purity. Theseprotocols seem to be economical and practical for alarge-scale purification of IgY and ovotransferrinfrom chicken egg because ethanol and resin used inthe protocols can be regenerated as well as they aresimple and rapid methods. The combination of 100 mM-NaHCO3 to ovotransferrin was found to bebacteriostatic against E. coli O157:H7 and L.monocytogenes in BHI broth. Also ovotransferrinsolution added with 0.5% citric acid or Zn-boundovotransferrin inhibited the growth E. coli O157:H7and L. monocytogenes in BHI broth respectively.Also, EDTA and lysozyme promoted antibacterialactivity of ovotransferrin solution combined with100 mM-NaHCO3 against E. coli O157:H7 andL.monocytogenes respectively. Based on theseresults, this study claims that ovotransferrincombined citric acid, NaHCO3, and EDTA or lysozymeseemed to be useful antibacterial agents forcontrolling E. coli O157:H7 and L. monocytogenes.

Autorentext
EducationPh.D: Iowa State University,2007Dept of Animal Science(Meat Science)M.A : Korea University, Korea,1993Dept of Food Science(Food Processing and Microbiology)B.A : Jeju National University,Korea,1991Dept of Food Technologye-mail: Kogy1207@iastate.edu