臺灣博碩士論文加值系統

本研究目的在於探討殼蛋經不同加工處理條件後， 對蛋黃中IgY安定性之影響，期能了解
免疫雞蛋進一步加工之可能性。實驗中以酸、鹼、酒精、食鹽及加熱等五種加工條件處理
市售雞蛋，結果顯示酸處理殼蛋48小時，蛋黃中IgY已喪失99％；鹼處理14天或食鹽處理2
8天， 可保留24 ~ 33％蛋黃中IgY；酒精處理4天或加熱處理成溏心蛋，則可將蛋黃中IgY
保留47％以上。再以不同加熱處理條件處理免疫雞蛋，顯示只要蛋黃溫度低於70℃，依加
熱時間的長短，蛋黃中IgY可保存21 ~ 81％對腸出血性大腸桿菌(Escherichia coli O157
：H7)的結合能力。在貯存試驗方面，殼蛋新鮮度與蛋黃中IgY含量無關，但IgY對腸出血
性大腸桿菌之結合能力，則隨新鮮度下降而減少。此外比較二種不同品種及免疫前後母雞
所產蛋中IgY之總胺基酸及等電點，結果顯示胺基酸組成差異不大，而等電點皆為4.75。

Effects of different processing treatments on the stability of IgY fromchicken
egg yolk were studied to understand the feasibility to processthe immune eggs.
Five processing conditions including acidic, alkaline,alcoholic, salt and hea
t treatments were used to deal with commercial chickeneggs. As the results sho
wed,the contents of IgY in egg yolk have lost 99％after 48 hours in acidic tre
atment. However egg yolk retained 24 ~ 33％IgY after 14 and 28 days in alkalin
e and salt treatments. IgY also retainedmore than 47％after 4 days in alcoholi
c treatment or in the yolk core stillin viscous state. Then we cooked immune-e
ggs in different heat conditions. The antigen binding activity of IgY in egg
yolk still contained21 ~ 81％when the temperature of egg yolk below 70℃. Und
er storagetest,the content of IgY in egg yolk did not change with the freshnes
sof eggs but the antigen binding activity did. Finally, amino acid composition
and isoelectric focusing point of IgY of different species, before and afteri
mmunization were compared. No appreciable difference was observed between them
.