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Purification of Antibodies from Industrially Separated Egg Yolk
Author(s) -
FICHTALI J.,
CHARTER E.A.,
LO K.V.,
NAKAI S.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06166.x
Subject(s) - chromatography , chemistry , yolk , salt (chemistry) , precipitation , ion exchange , ion chromatography , anion exchanger , ion , organic chemistry , physics , food science , meteorology
Industrially separated egg yolk was diluted and water soluble proteins separated by sedimentation. The supematant was filtered and applied to a column packed with cation exchanger within an automated liquid chromatography system. This was scaled‐up from a 50 mL to a 1500 mL column. Two cation exchangers were investigated and immunoglobulin recoveries of 60–65% were obtained with 60–69% purities. Batch separation resulted in lower recovery (55%) and purity (57%). Further purification was investigated using anion exchange chromatography and salt precipitation. Results were improved with one step salt precipitation where purity was increased. The process is simple, economical and should prove useful for large production of IgY.