鸡卵黄抗体的制备及其不均一性

Preparation of Chicken Egg Yolk Antibody and Its Heterogeneity

介绍了免疫期卵黄液中白蛋白（牛）抗体效价和亲合力的变化。研究了ｐＨ对稀释卵黄液去脂效果，以及硫酸铵浓度对ＩｇＹ浓缩、纯化效果的影响。探讨了抗白蛋白ＩｇＹ 的异质性。实验表明稀释卵黄液酸化处理和ＩｇＹ盐析的最适合条件分别是ｐＨ５．１ 和２．２ｍ ｏｌ／Ｌ。经免疫亲和柱层析或金属（Ｆｅ３＋ ）螯合亲和柱层析后，白蛋白抗体样品均出现多个不同层析行为的抗体峰。实验提示免疫卵黄液中不仅可能存在不同亲合力、特异性的白蛋白抗体，还可能存在反映基本结构、理化性质差异的白蛋白抗体。

Titre and avidity development of the anti BSA IgY in egg yolk during the immunization period, the influences of pH and (HN 4) 2SO 4 on extraction of IgY from diluted egg yolk and the heterogeneity of anti BSA IgY were discussed. The optimal condition of acidified treatment and salt precipitation were pH5.1 and 2.21mol/L (NH 4)s 2SO 4, respectively. The manifold antibodys with different chromatography behaviors were discovered through immunoaffinity column chromatography or Fe 3+ metal chelated affinity column chromagraphy of anti BSA IgY. Experiments show that anti BSA IgY in immune egg yolk probobly exists not only with diversity of avidity or specificity but also with difference of fundamentale structure or physica chemical properties.