| 卵黄免疫球蛋白的分离提取与鉴定 |
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| 引用本文： | 宋宏新,高栋,薛海燕.卵黄免疫球蛋白的分离提取与鉴定[J].食品科技,2003(5):99-101. |
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| 作者姓名： | 宋宏新 高栋 薛海燕 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,咸阳,712081 |
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| 摘 要： | 对氯仿法、辛酸法、水稀释法、水-辛酸法分离卵黄免疫球蛋白(IgY)进行了比较,结果表明:水-辛酸法在9倍稀释度、pH5.3、辛酸加量1%条件下,可获得较好效果,进一步用硫酸铵沉淀脱盐后,提取率达93.4%,产率达4.67mg/mL卵黄,纯度达85%。
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| 关 键 词： | 卵黄免疫球蛋白 水-辛酸法 提取 鉴定 |
| 文章编号： | 1005-9989(2003)05-0099-03 |
| 修稿时间： | 2002年12月30 |
Extraction and Identification of Immunoglobulin of Yolk |
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| SONG Hong-xin,GAO Dong,XUE Hai-yan.Extraction and Identification of Immunoglobulin of Yolk[J].Food Science and Technology,2003(5):99-101. |
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| Authors: | SONG Hong-xin GAO Dong XUE Hai-yan |
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| Abstract: | This study was a comparison of reported methods of extraction of IgY from hen egg yolk. Four methods of lipid removal were compared, followed by a method of immunoglobulin precipitation. The results showed that the method of water-caprylic acid was the best one, the extraction ratio of IgY was 93.4%, and the yield was 4.67mg/mL yolk, the purity was 85%. |
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| Keywords: | IgY water-caprylic acid extraction identification |
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