The invention discloses a preparation method of specific
yolk immunoglobulin (IgY) for resisting
gliadin. The preparation method comprises the following steps: immunizing and inoculating experimental laying hens, monitoring health behaviors, collecting eggs, and separating, extracting and purifying the IgY. The IgY prepared on the basis of the method can serve as a food base material to be added into low-
gluten food (such as
whole wheat bread and noodles), and the
allergy risk caused by intake of a small amount of
gluten is reduced through specific binding of the IgY and
gliadin; patients are allowed to properly ingest
gluten-containing food, diet diversity is improved,
nutrient imbalance is avoided, and the
life quality of the patients is improved. As the IgY has good
thermal stability, the IgY purified by the method can still tolerate mild heating (such as baking and cooking) in
food processing, and can be widely applied to various forms of products such as baked food,
meal replacement
powder, liquid beverage and the like; meanwhile, the acid-base stability of the
antibody can ensure that the
antibody keeps activity in a
stomach environment after
oral administration and finally reaches the intestinal tract to play a role, and the limitation that the conventional
antibody is easy to digest and degrade after
oral administration is broken through.