Simple separation of immunoglobulin from egg yolk by ultrafiltration

被引：21

作者：

Kim, H ^{[1
]}

Nakai, S ^{[1
]}

机构：

[1] Univ British Columbia, Dept Food Sci, Vancouver, BC V6T 1Z4, Canada

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 03期

关键词：

immunoglobulin; IgY; filtration; ultrafiltration; egg yolk;

D O I：

10.1111/j.1365-2621.1998.tb15769.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A water-soluble fraction (WSF) was prepared by filtering 10 times diluted yolk (pH 5.0) stored at 4-6 degrees C through Whatman No. 52 or No. 1 filter paper for delipidation. However, solid-phase delipidation using an octadecyl column after filtration through a cellulose powder column was more practical for industrial application. After ultrafiltration (UF) of the WSF (pH 9.0, 1.5M NaCl), results showed: Amicon 80-85% recovery, 74-99% purity; Harp 72-74% recovery, 81-84% purity; A/G 75% recovery, 89% purity; Koch 88% purity.

引用

页码：485 / 490

页数：6

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