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. 1990 Oct;54(10):2531-5.

A novel isolation method for hen egg yolk antibody, "IgY"

H Hatta  1 , M Kim, T Yamamoto
Affiliations
  • PMID: 1368596
Free article

A novel isolation method for hen egg yolk antibody, "IgY"

H Hatta et al. Agric Biol Chem. 1990 Oct.
Free article

Abstract

A method for isolation of egg yolk immunoglobulin, IgG, a livetin protein, was investigated. Several natural gums (carrageenan and xanthan gum) were found to be effective for removal of yolk lipoprotein as a precipitate. The effect was pronounced with lambda-carrageenan and the lipid content in the supernatant after removal of the resulting precipitate was less than 0.4% of that of egg yolk. IgY remained in this supernatant, with a yield of 86%, and was isolated by chromatography on a column of DEAE-Sephacel followed by salting-out with sodium sulfate. IgY thus isolated was almost pure (98%) and the yield was 70 to 100 mg per egg.

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