IMMUNOGLOBULINS FROM EGG-YOLK - ISOLATION AND PURIFICATION

被引：242
作者：
AKITA, EM
NAKAI, S
机构：
[1] Dept of Food Science, Univ. of British Columbia, Vancouver, British Columbia
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 03期
关键词：
EGG; YOLK; IMMUNOGLOBULIN; ISOLATION; PURIFICATION;
D O I：
10.1111/j.1365-2621.1992.tb08058.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Simple water dilution was employed for the separation of water-soluble plasma proteins from egg yolk granules. An optimum recovery of immunoglobulin Y (IgY, 93-96%) in water-soluble fraction was obtained by sixfold water dilution at pH between 5.0-5.2 with incubation time of 6 hr at 4-degrees-C. Among the factors studied, pH was found to be the most important factor affecting IgY recovery. Active IgY of high purity with good recovery was obtained by a combination of several techniques including salt precipitation, alcohol precipitation, ultrafiltration, gel filtration and ion exchange chromatography. Salt precipitation, ultrafiltration, and get filtration is the recommended sequence. Over 100 mg of electrophoretically pure IgY was routinely obtained from one egg.
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页码：629 / 634
页数：6
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