水稀释法分离鸡卵黄免疫球蛋白的研究

Study on the Isolation of Egg Yolk Immunogloublin by Water Dilution Method

本研究详细探讨了水稀释法分离鸡卵黄免疫球蛋白(ImmunoglobulinofYolk:IgY)的主要工艺条件,当蛋黄液的稀释倍数为6、pH5.2时,IgY的提取率和纯度分别是6.73mgIgY/ml蛋黄、14.66%。比较了水稀释法和聚乙二醇法分离IgY的效果。结果表明,水稀释法更适合于大规模分离食品级IgY。

In this Paper,the main technological parameters in the isolation of IgY from egg were studied.The extraction ratio of IgY was 6.73 mg per ml yolk and purity 14.66%,when the dilution time was six folds at pH5.2. Here two kinds of methods,water dilution method (WD) and polyethylene glycol method (PEG),in the isolation of IgY were compared. The conclusion was that WD could be used in isolation of IGY on a large scale.