No abstract

The aim of this experiment was to evaluate the stability of anti-Helicobacter pylori IgY in water soluble fraction (WSF) of egg yolk according to the heat, pH and digestive enzyme treatment. Anti-H. pylori IgY content of WSF remained 76% after pasteurization (63 for 30 min). The stability of anti-℃ H. pylori IgY at different pH showed a tendency to diminish according to decreasing pH from 7.0 to 1.5 (p 0.05). Anti-＜ H. pylori IgY content was 84.4% after treatment for 1 hour at 37 in pH 5.0. There were significantly ℃ differences in IgY content between 1 hour and 2 hours at pH 2.0 in 200 units of pepsin treatment (p 0.05). However, IgY was relatively stable at pH 4.0 regardless of the reaction time and the ＜ concentration of pepsin. The stability of IgY of egg yolk after the treatment of trypsin was significantly higher than that of water soluble fraction (p 0.05). This results indicated that anti-＜ H. pylori IgY showed relatively a good stability on heat, pH and digestive enzyme.