Isolation of Immunoglobulin from Egg Yolk by Anionic Polysaccharides
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- 作者：Hung-Min Chang ; Tzu-Ching Lu ; Chao-Cheng Chen ; Yann-Ying Tu ; and Jean-Yu Hwang
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2000
- 出版时间：April 2000
- 年：2000
- 卷：48
- 期：4
- 页码：995 - 999
- 全文大小：55K
- 年卷期：v.48,no.4(April 2000)
- ISSN：1520-5118
文摘
Isolation conditions of immunoglobulin in egg yolk (IgY) were optimized by the addition of variouslevels of Na-alginate (Alg), 
-carrageenan (-Cg), Na-carboxymethyl cellulose (CMC), and pectin(PC) to 6-fold diluted yolk. The mixtures were then reacted at pH 4.0-6.0 for 30 min. The optimalisolation conditions of IgY for Alg, -Cg, and CMC were at the 0.1% level and at pH 5.0, while thosefor PC were at the 0.15% level and at the same pH. The remaining lipid and remaining protein inthe supernatants thus obtained was 0.5-3.8% and 10-17%, respectively, and more than 90% oflipoproteins were precipitated. The IgY recovery was determined to be 33-74% by means of singleradial immunodiffusion method when IgY was isolated under the optimal conditions. PC showedthe best recovery of IgY, while -Cg provided the least. The interactions between polysaccharidesand lipoproteins were mainly ionic bonds, hydrophobic interactions, and hydrogen bonds asdetermined by the addition (0-2.0 M) of NaSCN or urea to the polysaccharide-lipoproteinprecipitates.Keywords: Anionic polysaccharide; lipoprotein; interaction; isolation; immunoglobulin in yolk (IgY)
-carrageenan (-Cg), Na-carboxymethyl cellulose (CMC), and pectin(PC) to 6-fold diluted yolk. The mixtures were then reacted at pH 4.0-6.0 for 30 min. The optimalisolation conditions of IgY for Alg, -Cg, and CMC were at the 0.1% level and at pH 5.0, while thosefor PC were at the 0.15% level and at the same pH. The remaining lipid and remaining protein inthe supernatants thus obtained was 0.5-3.8% and 10-17%, respectively, and more than 90% oflipoproteins were precipitated. The IgY recovery was determined to be 33-74% by means of singleradial immunodiffusion method when IgY was isolated under the optimal conditions. PC showedthe best recovery of IgY, while -Cg provided the least. The interactions between polysaccharidesand lipoproteins were mainly ionic bonds, hydrophobic interactions, and hydrogen bonds asdetermined by the addition (0-2.0 M) of NaSCN or urea to the polysaccharide-lipoproteinprecipitates.Keywords: Anionic polysaccharide; lipoprotein; interaction; isolation; immunoglobulin in yolk (IgY)