Characterization of Lactoferrin (LF) from Colostral Whey Using Anti‐LF Antibody Immunoaffinity Chromatography
- 1 April 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (3) , 996-1001
- https://doi.org/10.1111/j.1365-2621.2002.tb09442.x
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- Productivity and Some Properties of Immunoglobulin Specific against Streptococcus mutans Serotype c in Chicken Egg Yolk (IgY)Journal of Agricultural and Food Chemistry, 1998
- Effect of Thermal Protectants on the Stability of Bovine Milk Immunoglobulin GJournal of Agricultural and Food Chemistry, 1998
- ISOLATION OF LACTOFERRIN BY IMMUNOAFFINITY CHROMATOGRAPHY USING YOLK ANTIBODIESJournal of Food Biochemistry, 1998
- Microfiltration Affinity Purification of Lactoferrin and Immunoglobulin G from Cheese WheyJournal of Food Science, 1991
- Ovine lactoferrin: isolation from colostrum and characterizationJournal of Dairy Research, 1991
- Protection of Rats Against Dental Caries by Passive Immunization With Hen-egg-yolk Antibody (IgY)Journal of Dental Research, 1991
- Membrane filtration affinity purification (MFAP) of dehydrogenases using cibacron blueBiotechnology & Bioengineering, 1989
- Collaborative bacteriostatic activity of bovine lactoferrin with lysozyme against Escherichia coli O111.Agricultural and Biological Chemistry, 1989
- Anti‐E. coli lmmunoglobulin Y Isolated from Egg Yolk of Immunized Chickens as a Potential Food IngredientJournal of Food Science, 1988
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976