Purification of egg immunoglobulin IgY = 계란 면역 단백질(IgY)의 정제 연구

Cited 0 time in scopus
Metadata Downloads
Purification of egg immunoglobulin IgY = 계란 면역 단백질(IgY)의 정제 연구
In Ho Kim; Yong Tak Lee; Chung Hee Lee; Bong Hyun Chung
Bibliographic Citation
Korean Journal of Biotechnology and Bioengineering, vol. 14, no. 6, pp. 677-681
Publication Year
Purificationi of egg yolk immunoglobulin(IgY) was performed to understand the property of egg immunoglobulin. IgY differs from mammalian IgY in the molecular size(larger), isoelectric point(more acidic), and binding ability with mammalian complement and protein A(nonbinding ability). IgY is also known as -livetin and exists in egg yolk together with other two water-solubel proteins, -livetin(chicken serum albumin) and -livetin(-glycoprotein) and various lipoproteins(Low density lipoprotein, LDL and High density lipoprotein, HDL) which are the major components of egg yolk. The first step of isolation of IgY is to separate the water-solube proteins from lipoproteins. We report a simple method for separation of water soluble proteins using k-carrageenan and sedimentation. k-carrageenan was found to be effective for removal of yolk lipoprotein as a precipitate. IgY remained supernatant, and was isolated by chromatography on columns of DEAE-Sephacel and G 75 gel filtration chromatography.
Korea Soc-Assoc-Inst
Appears in Collections:
1. Journal Articles > Journal Articles
Files in This Item:
  • There are no files associated with this item.

Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.