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KMID : 1134819990280020438
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 2 p.438 ~ p.443
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Resistance of Hen′s Egg Yolk Immunoglobulins in Livetin to Digestive Enzymes
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Lee Kyong-Ae
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Abstract
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A livetin solution(LS) containing yolk immunoglobulins(IgY) was separated by treating the egg yolk with natural gum, γ-carrageenan. γ-Carrageenan has been used as a food ingredient. Relative absorbance of IgY-LS after proteolysis was investigated. IgY-LS was fairly stable to pepsin digestion at pH 3.0. However, IgY-LS appeared to be susceptible to pepsin digestion at pH 2.0, showing 18% of relative absorbance and complete breakdown H chain after 30 min exposure. Relative absorbance of IgY-LS was considerably high after exposure to trypsin and chymotrypsin for 8 hr. IgY-LS showed especially good stability to chymotrypsin digestion.
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KEYWORD
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IgY, egg yolk, livetin, digestive enzyme, stability
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