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IgY isolation from a watery by-product obtained from an egg yolk fractionation process

Paper ID Volume ID Publish Year Pages File Format Full-Text
19449 43066 2011 5 PDF Available
Title
IgY isolation from a watery by-product obtained from an egg yolk fractionation process
Abstract

The possibility of recovering IgY from a watery by-product produced during an egg yolk fractionation process was evaluated. The protocol employed for the extraction of IgY was the polyethylene glycol precipitation method. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) was carried out to confirm the presence of IgY at the different steps of the IgY purification process. Finally, the amount of IgY obtained was quantified by means of anion exchange chromatography. Native egg yolk was employed as IgY reference source, and results showed that the by-product could be at least as suitable as egg yolk as an IgY source. Additionally, the use of the by-product as a source of biotechnological compounds, such as IgY, leads to an increase in the value added during the egg yolk fractionation process.

Keywords
IgY; SDS-PAGE; Egg yolk; By-product; PEG; Anionic exchange chromatography
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IgY isolation from a watery by-product obtained from an egg yolk fractionation process
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 2, April 2011, Pages 87–91
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us