FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (6): 159-163.

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Study on Concentration of Porcine Serum IgG Solution by Ultrafiltration

 LUO  Lei, FAN  Jin-Ling, SUN  Hong-Jiao   

  1. 1. College of Food and Bioengineering, Henan University of Science and Technology; 2. Soil and Fertilizer Workstation of Nanyang
  • Online:2008-06-15 Published:2011-08-26

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