摘要
采用冰乙醇分级离心法提取鸡卵黄免疫球蛋白(Immunoglobulin of egg yolk,IgY)。通过低温乙醇沉淀、DEAE葡萄糖凝胶A-50离子交换层析、Tris-HCl缓冲液洗脱及Sephadex G200凝胶过滤等逐步纯化免疫球蛋白。研究卵黄稀释倍数、pH值、乙醇添加量以及盐浓度对纯化效果的影响。分离纯化后所得的提取物经检测IgY纯度可达98%,且很好地保持了免疫球蛋白的活性。
Immunoglobulin of egg yolk（IgY） can be extracted by the ice ethyl alcohol graduation centrifuge method and immunoglobulin can be purified gradually through the low temperature ethyl alcohol precipitation, Sephadex G-15 chromatography, A-50 ionic exchange chromatographic analysis, Tris-HCl buffer solution elution and Sephadex G200 gelatin filtration and so on. It has studied the influence on purification of the yolk dilution multiple, the pH value, the ethyl alcohol recruitment as well as the salt density. After the separation punfication and examination, the IgY purity in the obtained extraction can be reached 98% and also maintains the immune globulin activeness very well.
出处
《食品科技》
CAS
北大核心
2008年第2期216-218,共3页
Food Science and Technology
关键词
鸡卵黄免疫球蛋白(IgY)
乙醇沉淀
分离纯化
Immunoglobulin of egg yolk（IgY）
ethyl alcohol precipitation
separation purification
