Immunoglobulin Separation from Egg Yolk: A Serial Filtration System

Immunoglobulin Separation from Egg Yolk: A Serial Filtration System ABSTRACT A serial filtration system was developed for separating immunoglobulin from egg yolk (IgY). Egg yolk was diluted 10 times with water, adjusted to pH 5.0, frozen, then thawed. The diluted yolk was diafiltered through a hard filter paper at 4‐6°C to produce a clear water‐soluble fraction (WSF). The WSF was then delipidated by filtering through a hydrophobic membrane filter. Ultrafiltration of delipidated WSF at pH 9.0, at 4‐6°C, in the presence of 1.5M NaCl resulted in electrophoretically pure (>90%) IgY with a recovery of about 92%. Advantages of this method are the use of only a few mild chemicals and the potential of developing a continuous process. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Immunoglobulin Separation from Egg Yolk: A Serial Filtration System

Journal of Food Science, Volume 61 (3) – May 1, 1996

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Publisher
Wiley
Copyright
Copyright © 1996 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1996.tb13144.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT A serial filtration system was developed for separating immunoglobulin from egg yolk (IgY). Egg yolk was diluted 10 times with water, adjusted to pH 5.0, frozen, then thawed. The diluted yolk was diafiltered through a hard filter paper at 4‐6°C to produce a clear water‐soluble fraction (WSF). The WSF was then delipidated by filtering through a hydrophobic membrane filter. Ultrafiltration of delipidated WSF at pH 9.0, at 4‐6°C, in the presence of 1.5M NaCl resulted in electrophoretically pure (>90%) IgY with a recovery of about 92%. Advantages of this method are the use of only a few mild chemicals and the potential of developing a continuous process.

Journal

Journal of Food ScienceWiley

Published: May 1, 1996

References

  • Immunoglobulins from egg yolk: Isolation and purification
    Akita, Akita; Nakai, Nakai
  • Quantitative determination of serum triglycerides by the use of enzymes
    Bucolo, Bucolo; David, David
  • Separation of phospholipids from egg yolk and recovery of water‐soluble proteins
    Hatta, Hatta; Sim, Sim; Nakai, Nakai
  • Fractionation of water‐soluble and ‐insoluble components from egg yolk with minimum use of organic solvents
    Kwan, Kwan; Li‐Chan, Li‐Chan; Helbig, Helbig; Nakai, Nakai

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