Molecular Stability of Chicken and Rabbit Immunoglobulin G
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概要
- 論文の詳細を見る
Molecular stability of chicken egg yolk immunoglobulin G (IgY) and that of rabbit IgG were compared by measuring antibody activities and conformational changes. Stability of rabbit IgG to acid denaturation was much higher than that of IgY. Conformation of the IgY molecule was readily changed in acidic conditions, resulting in a rapid loss of antibody activity. Much less stable natures of IgY to heat-treatment and guanidine-HCl denaturation than rabbit IgG were also observed. Differences in the structure between the two immunoglobulins that might participate in their different stability were inferred from their amino acid sequence data. Importance of the intramoleular disulfide linkage in the rabbit light chain and some other structural differences were suggested.
- 社団法人日本農芸化学会の論文
- 1992-02-23
著者
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Sano Keisuke
School Of Food And Nutritional Sciences The University Of Shizuoka
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Hashimoto Kei
School Of Food And Nutritional Sciences The University Of Shizuoka
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Ozeki Makoto
The Central Research Laboratories Taiyo Kagaku Co. Ltd.
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Hatta Hajime
The Central Research Laboratories Taiyo Kagaku Co. Ltd.
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Shimizu Makoto
School of Food and Nutritional Sciences, The University of Shizuoka
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Nagashima Hitoshi
School Of Food And Nutritional Sciences The University Of Shizuoka
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Tsuda Ken
The Central Research Laboratories Taiyo Kagaku Co. Ltd.
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Shimizu Makoto
School Of Food And Nutritional Sciences University Of Shizuoka
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