Separation Characteristics of IgY (Immunoglobulin Yolk) in Various HPLC Columns

다양한 HPLC Column에서의 IgY(Immunoglobulin Yolk) 분리특성

  • Song, Sung Moon (Department of Chemical Engineering, Chungnam National University) ;
  • Kim, In Ho (Department of Chemical Engineering, Chungnam National University)
  • Received : 2012.01.25
  • Accepted : 2012.03.22
  • Published : 2012.08.01


IgY (Immunoglobulin Yolk) in egg yolk corresponds to IgG (Immunoglobulin G) in animal serum and plays an important role as immunological proteins in intestines. Carrageenan and Arabic gum were used as pretreatment agents to purify IgY from fresh egg yolk. DEAE (Diethylaminoethyl) Sepharose column in FPLC (Fast Protein Liquid chromatography) was an ion exchange tool to remove contaminants as well as to elute IgY from the column. GF HPLC (Gel Filtration High Performance Liquid Chromatography) enables to measure the molecular weights of IgY and to identify the purified IgY by comparing the molecular weight of standard IgY with the purified one. IgY is a heterogeneous group of different molecular weight and ionic properties, which was investigated with various IE HPLC (Ion Exchange High Performance Liquid Chromatography) columns such as AX, CX and SCX. Three peaks of IgY were separated in the AX column under the conditions of 0.5 M NaCl and pH=8. The SCX column also gave the three peaks of IgY at 0.5 M NaCl and pH=5.


Supported by : 연구재단


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