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
收藏
页码：485 / 490
页数：6
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