title: Effect of pH on antigen-binding activity of IgG from bovine colostrum upon heating.
authors.affiliation: Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Domínguez
authors.forename: M D
authors.initials: MD
authors.lastname: Pérez
authors.forename: P
authors.initials: P
authors.lastname: Puyol
authors.forename: L
authors.initials: L
authors.lastname: Sanchez
authors.forename: M
authors.initials: M
authors.lastname: Calvo
mesh_terms: D000818:Animals; D000941:Antigens / Q000378:metabolism*; D001666:Binding Sites, Antibody; D001667:Binding, Competitive; D002417:Cattle; D003126:Colostrum / Q000737:chemistry / Q000276:immunology* / Q000378:metabolism; D005260:Female; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007074:Immunoglobulin G / Q000737:chemistry / Q000378:metabolism*; D011489:Protein Denaturation; D013997:Time Factors
chemical_list: D000941:Antigens; D007074:Immunoglobulin G