Preparation And Optimization Of Chicken Egg Yolk Immunoglobulin (igY) Paste

Egg yolk antibody(IgY)is an important immunoglobulin in poultry and amphibian embryos.IgY’s function is similar to mammals’ IgG in immunologica,but it’s more safer than IgG.IgY has many different products,mainly included lyophiledpowders and tablets.As a kind of protein,people extract IgY by salting out and chromatography etc.,these methods are always not purified enough with low efficiency,plenty of by-products are wasted.Therefore,it is necessary to make those yolks with specific IgY into a kind of paste directly without too many steps.Paste products are always O/W agents,mainly consisted in three elements: water;oil and emulsifier.In this experiment,by changing pH,temperature and other conditions,measuring Emulsifying properties and rheological properties,chose to suitable yolk-oil ratio.In order to extend the shelf-life of the paste effectively,chose some suitable food addition and test the shelf-life.According to the stability of the paste,evaluate the valence of different kind of product of specific IgY.The results show that:(1)Low temperature pasteurization at 60℃,heating 7 min can effectively reduce the number of E·coli in yolk;(2)By changing temperature,heating time and pH can investigate that: as temperature goes high to 60℃ and heating time goes long,the emulsification capacity decrease obviously,but it still can emulsify large quantity of oil,and emulsification stability of yolk is higher than these without heating.Weakly acidic condition can also increase emulsifying property of yolk;(3)Change the rate of addition of oil,by compare the emulsification stability of products make sure that add oil per minute as 6% of total amount of oil;(4)Set different ratio of yolk and oil,by test the stability and rheological properties,finally confirm the basic prescription that yolk :oil at 1:3;(5)In order to prolong the storage stability of the products,selected from three common food addition: potassium sorbate,sodium benzoate and calcium propionate,compare the impact of these,add 1g/kg potassium sorbate are more effective;add 0.07 g/kg EDTA-2Na can chelated metallic ion in product;add 1 g/kg ascorbic acid can increase inoxidability of the paste.The shelf-life are texted,it can storage in 4℃ about 180d;(6)The component are testes as followed: protein 8.95±0.27 g,fat 77.48±0.97 g,moisture 11.50±0.10 g,other 2.07 g,per 100g;(7)Using specific IgY make them into different preparations,compare the valence of two products,finally find that the valence of two preparations are similar.