Author(s): Hatta H, Kim M, Yamamoto T
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Abstract A method for isolation of egg yolk immunoglobulin, IgG, a livetin protein, was investigated. Several natural gums (carrageenan and xanthan gum) were found to be effective for removal of yolk lipoprotein as a precipitate. The effect was pronounced with lambda-carrageenan and the lipid content in the supernatant after removal of the resulting precipitate was less than 0.4\% of that of egg yolk. IgY remained in this supernatant, with a yield of 86\%, and was isolated by chromatography on a column of DEAE-Sephacel followed by salting-out with sodium sulfate. IgY thus isolated was almost pure (98\%) and the yield was 70 to 100 mg per egg.
This article was published in Agric Biol Chem
and referenced in Journal of Chromatography & Separation Techniques