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Purification of Antibodies from Industrially Separated Egg Yolk |
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| Authors: | J. FICHTALI E.A. CHARTER K.V. LO S. NAKAI |
| Affiliation: | Author Fichtali is associated with the Dept. of Bio-Resource Engineering and Dept. of Food Science;Authors Charter and Lo are with the Dept. of Bio-Resource Engineering, The Univ. of British Columbia, Vancouver, B.C., V6T 1Z4 Canada.;Author Nakai is with the Dept. of Food Science, The Univ. of British Columbia, Vancouver, B.C., V6T 1Z4 Canada. |
| Abstract: | 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. |
| Keywords: | immunoglobulins egg yolk soluble proteins cation exchange |