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Immunoglobulin Separation from Egg Yolk: A Serial Filtration System
Author(s) -
KIM H.,
NAKAI S.
Publication year - 1996
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.1365-2621.1996.tb13144.x
Subject(s) - yolk , ultrafiltration (renal) , chromatography , filtration (mathematics) , chemistry , fraction (chemistry) , membrane filter , size exclusion chromatography , filter (signal processing) , antibody , membrane , biology , biochemistry , food science , immunology , mathematics , statistics , computer science , computer vision , enzyme
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.