IMMUNOGLOBULIN SEPARATION FROM EGG-YOLK - A SERIAL FILTRATION SYSTEM

A serial filtration system was developed for separating immunoglobulin from egg yolk (IgY). Egg yolk was diluted 10 times with water, adjust ed to pH 5.0, frozen, then thawed. The diluted yolk was diafiltered th rough a hard filter paper at 4-6 degrees C to produce a clear water-so luble fraction (WSF). The WSF was then delipidated by filtering throug h a hydrophobic membrane filter. Ultrafiltration of delipidated WSF at pH 9.0 at 4-6 degrees C, in the presence of 1.5M NaCl resulted in ele ctrophoretically pure (> 90%) IgY with a recovery of about 92%. Advant ages of this method are the use of only a few mild chemicals and the p otential of developing a continous process.