IMMUNOGLOBULINS FROM EGG-YOLK - ISOLATION AND PURIFICATION
IMMUNOGLOBULINS FROM EGG-YOLK - ISOLATION AND PURIFICATION
复制标题
DOI：
10.1111/j.1365-2621.1992.tb08058.x
复制
发表时间：
1992-05-01
影响因子：
3.9
通讯作者：
NAKAI, S
中科院分区：
文献类型：
--
作者：
AKITA, EM;NAKAI, S
采用单水稀释法分离蛋黄颗粒中的水溶性血浆蛋白。在pH值为5.0-5.2的条件下，用水稀释6倍，在4℃条件下孵育6小时，可获得免疫球蛋白Y水溶性组分的最佳回收率（IgY为93-96%）。在研究的因素中，pH是影响IgY恢复的最重要因素。采用盐沉淀法、醇沉淀法、超滤法、凝胶过滤法和离子交换色谱法等多种技术相结合，得到了纯度高、回收率好的活性卵磷脂y。盐沉淀、超滤、得到过滤是推荐的顺序。常规从一个卵中获得超过100毫克的电泳纯IgY。
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.