摘要
对鸡卵黄抗体(简称IgY)的制备工艺进行研究。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%。用大肠杆菌(E.coli)对其活性进行测定,效果良好,此方法能很好保持免疫球蛋白的活性。
This paper analyzes preparationg technologies of Immunoglobulin of egg yolk（IgY）.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 purification and examination,the IgY purity in the obtained extraction can be reached 98%.Using Escherichia coli（E.coli） determine its activity,it＇s good.This method can maintain the good activity of the immunoglobulin.
出处
《食品工业》
北大核心
2011年第1期71-73,共3页
The Food Industry
关键词
鸡卵黄抗体(IgY)
乙醇沉淀
分离纯化
immunoglobulin of egg yolk（IgY）
ethyl alcohol precipitation
separation and purification
