FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 242-244.

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Seperation of IgG from Immune Bovine Colostrum by Ultrafiltration

 FAN  Li-Juan, PAN  Dao-Dong   

  1. Department of Food Science and Nutrition, Ginling College, Nanjing Normal University, Nanjing 210097, China
  • Online:2007-07-15 Published:2011-10-24

Abstract: IgG was separated and extracted from immune bovine colostrums whey by hollow-fiber membrane ultrafiltration (100 kD, molecular, cut-off). The factors affecting separation such as pressure and temperature were studied. The results showed that optimum operating pressure and temperature were 0.15 MPa and 25 ℃ respectively, and the purity of IgG in concentrated liquid could be further improved by subsection ultrafiltration.

Key words: immune bovine colostrums, IgG, ultrafiltration sepration