鸡卵黄免疫球蛋白的分离制备研究

食品科学 ›› 2005, Vol. 26 ›› Issue (4): 51-54.

鸡卵黄免疫球蛋白的分离制备研究

宋宏新, 刘玄, 梁艳

陕西科技大学生命科学与工程学院

出版日期:2005-04-15 发布日期:2011-09-19

Study on Seperation and Purification of Immunoglobulin in Yolk

SONG Hong-Xin, LIU Xuan, LIANG Yan

College of Life Science and Engineering, Shaanxi University of Science and Technology

Online:2005-04-15 Published:2011-09-19

摘要/Abstract

摘要： 实验研究了从高免鸡卵黄中分离纯化免疫球蛋白(IgY)的方法。确定最优条件为:卵黄十倍稀释,pH5.3,-18℃冻结6h,4℃解冻;添加3%硅藻土进行微滤;采用超滤浓缩五倍;再用45%饱和硫酸铵(pH5.3)盐析;沉淀重溶后经DEAE-Sepharose F.F.柱层析分离纯化。结果表明,用此方法可以从高免鸡蛋中得到电泳纯IgY,总活性回收率达到64.16%。

关键词: 卵黄免疫球蛋白, 微孔过滤法, 超滤法, 离子交换层析法

Abstract: This experiment studied the method of separating and purifying immunoglobulin from the yolk of highly immuned hens, and established the optimized conditions: the yolk was diluted 10 times with aseptic water, regulated to pH 5.3, frozen at -18℃ for 6h, then thawed at 4℃. The thawed yolk solution was added with 3% diatomaceous earth, and filtered through 0. 45μm cellulose acetate membrane. Then the solution was concentrated 5 times through the way of Ultraflitration (5MWCO) and precipitated with 45% saturated ammonium sulfate under the condition of pH 5.3. In the end, it was separated and purified again through DEAE-Sepharose F.F. Column after the sediment was redissolved. The result showed that electrophoreticaly pure IgY could be obtained from the yolk of immuned hens and the Total Activity Recovery could reach 64.16%.

Key words: IgY, microfiltration, ultrafiltration, anion exchange chromatography

宋宏新, 刘玄, 梁艳. 鸡卵黄免疫球蛋白的分离制备研究[J]. 食品科学, 2005, 26(4): 51-54.

SONG Hong-Xin, LIU Xuan, LIANG Yan. Study on Seperation and Purification of Immunoglobulin in Yolk[J]. FOOD SCIENCE, 2005, 26(4): 51-54.

[1]	梁新红，孙俊良，马汉军，王田林. 两步超滤法分离甘薯β-淀粉酶[J]. 食品科学, 2015, 36(21): 180-185.
[2]	佟晨瑶，贺真蛟，耿放，马美湖，黄茜，蔡朝霞. 鸡卵黄免疫球蛋白的糖基化及其构效关系研究进展[J]. 食品科学, 2014, 35(5): 230-233.
[3]	张洪微，杨铭铎,，吴莹莹，张玲，贾庆胜. 黑龙江小麦麦胚多肽的制备及抗氧化功能研究Ⅱ.超滤法精制抗氧化麦胚多肽工艺条件的优化[J]. 食品科学, 2011, 32(14): 171-175.
[4]	胥亚夫，林洪，张茜，田良良，赵硕，隋建新，曹立民*. 冷藏牙鲆中主要腐败菌卵黄抗体的抑菌性能[J]. 食品科学, 2010, 31(23): 109-113.
[5]	郭洪，陈庆森*,闫亚丽. 基于超滤法从牛初乳中分离胰岛素样生长因子- Ⅰ的工艺条件[J]. 食品科学, 2010, 31(22): 86-90.
[6]	宫春宇1,2，张劲松2，唐庆九2，刘艳芳2，叶立斌3，杜秀菊3，潘迎捷1,*. 室温下龙须菜多糖提取工艺及免疫活性研究[J]. 食品科学, 2009, 30(10): 38-41.
[7]	陈红兵. 水稀释法分离鸡卵黄免疫球蛋白的研究[J]. 食品科学, 2001, 22(10): 32-35.
[8]	潘东芳. 超滤法和蒸发法浓缩西番莲果汁[J]. 食品科学, 1988, 9(8): 42-48.
[9]	喻致样. 膜技术及其在食品工业中的应用[J]. 食品科学, 1986, 7(5): 15-19.
[10]	白耀章. 大豆分高蛋白的超过滤处理[J]. 食品科学, 1984, 5(2): 22-26.