摘要
以水稀释法为基础,结合PEG6000沉淀法对卵黄中IgY进行分离提取。探讨稀释倍数、溶液pH值、静置时间、PEG6000浓度等因素对IgY提取率的影响,并通过正交试验对分离条件进行优化。通过单因素和正交试验得到最佳分离条件为稀释8倍、溶液pH值5.2、静置时间8h、PEG6000浓度8%,该条件下IgY提取率达到13.69mg/g;各因素对IgY提取率的影响顺序为PEG6000浓度>稀释倍数>静置时间>溶液pH。
Yolk immunoglobulin in the eggs was extracted by water dilution with PEG6000 as precipitant. The effects of four reaction parameters, including dilution multiple, pH of solutions, standing time and density of polyethylene glycol 6000, on the yield of yolk im- munoglobulin were conducted to explore by single factor experiments and orthogonal experiment. The results showed that an optimum yield of yolk immunoglobulin （13.69 mg/g） was obtained by eight- fold PBS dilution at pH 5. 2 with standing time of 6 h and 10% PEG6000 as precipitant. In addition, density of PEG6000 had the largest impact on the yield of yolk immunoglobulin followed by dilu- tion multiple, standing time and pH of the solutions.
出处
《食品与机械》
CSCD
北大核心
2012年第6期231-235,共5页
Food and Machinery
关键词
卵黄抗体
免疫球蛋白
多克隆抗体
水稀释法
yolk immunoglobulin
immunoglobulins
polyclonal anti-body
water dilution method
作者简介
谭佩毅（1967-），男，江苏食品职业技术学院副教授，硕士。E—mail：29154301@qq．com
