Stability of Chicken IgY Antibodies Freeze-Dried in the Presence of Lactose, Sucrose and Threalose
Freeze-drying is used as a method to stabilize proteins. The process itself may however cause protein unfolding and denaturation, but the risk is reduced if a stabilizing agent is added prior to freeze-drying. Here chicken antibody (IgY) preparations were freeze-dried in the presence or absence of...
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| Glavni autori: | , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Japan Poultry Science Association
2007-01-01
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| Serija: | The Journal of Poultry Science |
| Teme: | |
| Online pristup: | https://www.jstage.jst.go.jp/article/jpsa/44/1/44_1_58/_pdf/-char/en |
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