Purification of Egg Yolk Immunoglobulin (IgY) by Ultrafiltration: Effect of pH, Ionic Strength, and Membrane Properties

被引：18

作者：

Javier Hernandez-Campos, F. ^{[1
]}

Brito-De la Fuente, E. ^{[1
]}

Torrestiana-Sanchez, B. ^{[1
]}

机构：

[1] Inst Tecnol Zacatepec, Zacatepec, Mexico

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2010年 / 58卷 / 01期

关键词：

Ultrafiltration; diafiltration; immunoglobulin; ionic strength; membrane selectivity; UV-IRRADIATION; POLYSULFONE; SEPARATION; FRACTIONATION; ALBUMIN;

D O I：

10.1021/jf902964s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Immunoglobulin Y (IgY) was purified from hen egg yolk water-soluble protein fraction by ultrafiltration-diafiltration with different membranes. The effect of changing solution properties (pH and ionic strength) on purification factor (P), process selectivity (Psi), and IgY recovery (R-IgY) was studied. Salt presence (150 and 1500 mM) decreased the selectivity and purity factor. This effect was more evident at pH values closer to or higher than the IgY's isoelectric point. The best results were obtained in the absence of salt at pH values of 5.7 and 6.7 using poliethersulfone (PIES) and modified PIES (MPES), respectively. Process selectivity was doubled, and IgY's purification factors were increased in more than 1 order of magnitude when diafiltration was used. Results from this work show the potential of membrane technology for the purification of IgY from hen's egg yolk.

引用

页码：187 / 193

页数：7

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