通过超滤法纯化蛋黄免疫球蛋白（IgY）：pH 值、离子强度和膜性能的影响。

Purification of egg yolk immunoglobulin (IgY) by ultrafiltration: effect of pH, ionic strength, and membrane properties.

机构信息

Instituto Tecnológico de Zacatepec, Zacatepec, Mexico.

出版信息

J Agric Food Chem. 2010 Jan 13;58(1):187-93. doi: 10.1021/jf902964s.

PMID:19994898

Abstract

Immunoglobulin Y (IgY) was purified from hen egg yolk water-soluble protein fraction by ultrafiltration-diafiltration with different membranes. The effect of changing solution properties (pH and ionic strength) on purification factor (P), process selectivity (Psi), and IgY recovery (RIgY) was studied. Salt presence (150 and 1500 mM) decreased the selectivity and purity factor. This effect was more evident at pH values closer to or higher than the IgY's isoelectric point. The best results were obtained in the absence of salt at pH values of 5.7 and 6.7 using poliethersulfone (PES) and modified PES (MPES), respectively. Process selectivity was doubled, and IgY's purification factors were increased in more than 1 order of magnitude when diafiltration was used. Results from this work show the potential of membrane technology for the purification of IgY from hen's egg yolk.

摘要

从鸡蛋蛋黄水溶性蛋白质部分，通过不同的膜进行超滤-透析复滤，从鸡卵黄中提取免疫球蛋白 Y（IgY）。研究了改变溶液特性（pH 值和离子强度）对纯化因子（P）、过程选择性（Psi）和 IgY 回收率（RIgY）的影响。盐的存在（150 和 1500mM）降低了选择性和纯度因子。在更接近或高于 IgY 等电点的 pH 值下，这种效果更为明显。在没有盐的情况下，分别使用聚醚砜（PES）和改性 PES（MPES），在 pH 值为 5.7 和 6.7 时，可获得最佳结果。当进行透析复滤时，过程选择性提高了一倍，IgY 的纯化因子提高了一个数量级以上。该工作的结果表明，膜技术在从鸡蛋黄中纯化 IgY 方面具有潜力。