蛋黄
色谱法
硫酸铵
化学
抗体
生物
免疫学
食品科学
作者
Per Hansen,Judith A. Scoble,Brendon J. Hanson,Nicholas J. Hoogenraad
标识
DOI:10.1016/s0022-1759(98)00050-7
摘要
We report on the use of thiophilic interaction chromatography for the purification of IgY from egg yolk. This procedure permits the purification to homogeneity of IgY in a single chromatographic step after ammonium sulfate fractication. This study also compares the use of an improved T-gel which has a higher capacity for immunoglobulin than the original T-gel, having a capacity in excess of 25 mg IgY/ml resin. The recovery from this procedure is close to 100%, providing a simple and efficient means for purifying IgY from egg yolk. We also determined that the amount of specific antibody present in egg yolk from an immunised chicken is around 1% of total IgY.
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