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%。
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%.
出处
《食品科技》
CAS
北大核心
2003年第5期99-101,共3页
Food Science and Technology
