A Novel Isolation Method for Hen Egg Yolk Antibody, "IgY"(Biological Chemistry)
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概要
- 論文の詳細を見る
A method for isolation of egg yolk immunoglobulin, IgG, a livetin protein, was investigated. Several natural gums (carrageenan and xanthan gum) were found to be effective for removal of yolk lipoprotein as a precipitate. The effect was pronounced with λ-carrageenan and the lipid content in the supernatant after removal of the resulting precipitate was less than 0.4% of that of egg yolk. IgY remained in this supernatant, with a yield of 86%, and was isolated by chromatography on a column of DEAE-Sephacel followed by salting-out with sodium sulfate. IgY thus isolated was almost pure (98%) and the- yield was 70 to 100mg per egg.
- 社団法人日本農芸化学会の論文
- 1990-10-23
著者
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Kim M
Tokyo Univ. Agriculture Tokyo Jpn
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Kim M
Central Research Laboratories Taiyo Kagaku Co. Ltd.
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Kim Mujo
Central Research Laboratories Taiyo Kagaku Co. Ltd.
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Kim Mujo
Central Research Laboratories Of Taiyo Kagaku Co. Ltd.
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YAMAMOTO Takehiko
Department of Biotechnology, Fukuyama University
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Yamamoto T
Novelty Materials Research Institute Hannan R&d Center Fuji Oil Co.ltd.
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Hatta Hajime
Central Research Laboratories, Taiyo Kagaku Co., Ltd.
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Hatta H
Kyoto Women's Univ. Kyoto Jpn
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Hatta Hajime
Central Research Laboratories Taiyo Kagaku Co. Ltd.
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Yamamoto Takehiko
Department Of Biology Faculty Of Science Osaka City University
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