FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (6): 159-163.
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LUO Lei, FAN Jin-Ling, SUN Hong-Jiao
Online:
Published:
Abstract: This research aimed to concentrate the porcine serum IgG solution by spire roll ultrafiltration membrane module, with all retention circulates crosscurrent flow mode. The optimal technological parameters of ultrafiltration concentration are determined as follows: sample solution pH 7, temperature 50 ℃, ultrafiltration pressure 0.1 MPa and concentration multiple 10. Total protein content in concentrated sample 2.08% (W/V). IgG content in concentrated sample is 1.42% (W/V), and the proportion of active IgG reduces from 91.3% (W/V) to 87.6% (W/V).
Key words: porcine serum, immunoglobulin G (IgG), ultrafiltration concentration
LUO Lei, FAN Jin-Ling, SUN Hong-Jiao. Study on Concentration of Porcine Serum IgG Solution by Ultrafiltration[J]. FOOD SCIENCE, 2008, 29(6): 159-163.
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