Preparation and purification of immunoglobulin Y from egg yolk of immunized hens

Abstract EN

Two purification methods of egg yolk immunoglobulin (IgY) based on precipitation using charcoal-PEG and dextran-PEG were developed.

These methods were com-pared with chloroform extraction and polyethylene glycol (PEG) precipitation methods.

The results showed that protein contents were high with chloroform method (12.8 mg / ml) followed by dextran-PEG (10.5 mg / ml), charcoal-PEG (8.13 mg / ml) and PEG method (4.4 mg / ml).

The purity of resultant IgY was homogeneous with dextran-PEG method followed by charcoal-PEG method, less purity was in PEG method followed by chloroform extraction method.