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IgG Antibody from Hen Egg Yolks: Purification by Ethanol Fractionation
Author(s) -
HORIKOSHI TOSHIO,
HIRAOKA JUNICHIRO,
SAITO MARIKO,
HAMADA SHIGEYUKI
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.tb09348.x
Subject(s) - fractionation , chemistry , chromatography , yolk , fraction (chemistry) , dilution , size exclusion chromatography , ethanol , antibody , precipitation , biochemistry , enzyme , food science , biology , immunology , physics , meteorology , thermodynamics
A procedure was developed for large‐scale preparation of IgG antibodies from egg yolks. The supernatant from egg yolks was obtained after an initial 9–fold dilution with water. The lipids in the supernatant were then almost completely eliminated from the water‐soluble protein fraction containing the antibody, by precipitation with 60% ethanol and filtration. Yolk antibody was purified from the lipid‐free water‐soluble protein fraction by ethanol fractionation at final concentration 30% (pH unadjusted), and again at 25% (pH 7.4). The purified fraction was composed of >99% pure IgG. Recovery of antibody was calculated as 40%.