Compound degreasing liquid for extracting chicken egg yolk immunoglobulin and its application

A technology of immunoglobulin and chicken egg yolk, which is applied in the field of protein separation and purification, can solve the problems of protein variability, complicated operation, and low yield, and achieve the effects of maintaining biological activity, good segmentation effect, and low cost

Active Publication Date: 2017-01-18
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to overcome the defects of complex operation, time-consuming, low yield and protein variability in the existing technology for separating and purifying IgY, and to provide a method for using simple operation, low cost, high yield and intact protein activity. Compound fat-removing liquid extracted from chicken egg yolk immunoglobulin and its application

Method used

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  • Compound degreasing liquid for extracting chicken egg yolk immunoglobulin and its application
  • Compound degreasing liquid for extracting chicken egg yolk immunoglobulin and its application
  • Compound degreasing liquid for extracting chicken egg yolk immunoglobulin and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Prepare a compound fat-removing liquid for chicken yolk immunoglobulin extraction, in which carrageenan is selected as the polysaccharide, and a group of compound fat-removing liquids containing different final concentrations of carrageenan is prepared, numbered as group A1, and a group is prepared with different final concentrations The composite degreasing solution of pectin, number A2 group, prepare a group of composite degreasing solutions containing ammonium sulfate with different final concentrations, number A3 group, the above-mentioned composite degreasing solution is an aqueous solution, and each component contained in it And the weight percentage content is shown in the table below:

[0040] Group A1 pectin carrageenan ammonium sulfate A11 0.1% 0.01% 3% A12 0.1% 0.05% 3% A13 0.1% 0.1% 3% A14 0.1% 0.15% 3% A15 0.1% 0.2% 3% Group A2 pectin carrageenan ammonium sulfate A21 0.01% 0.1% 3% A22 ...

Embodiment 2

[0043] Prepare a compound degreasing solution for chicken yolk immunoglobulin extraction, in which carboxymethyl cellulose is selected as the polysaccharide, and a group of compound degreasing solutions containing carboxymethyl cellulose with different final concentrations are prepared, group number B1, prepared A group of composite degreasing solutions containing pectin with different final concentrations, coded as group B2, prepared a group of composite degreasing solutions containing ammonium sulfate with different final concentrations, coded as group B3, the above-mentioned composite degreasing solutions are aqueous solutions, The components and weight percentages contained in it are shown in the following table:

[0044] Group B1 pectin carboxymethyl cellulose ammonium sulfate B11 0.1% 0.01% 3% B12 0.1% 0.05% 3% B13 0.1% 0.1% 3% B14 0.1% 0.15% 3% B15 0.1% 0.2% 3% Group B2 pectin carboxymethyl cellulose ammonium ...

Embodiment 3

[0047] Prepare a compound fat-removing solution for chicken yolk immunoglobulin extraction, in which methylcellulose is selected as the polysaccharide, and a group of compound-type fat-removing solutions containing methylcellulose with different final concentrations are prepared, numbered as group C1, and a group is prepared Composite degreasing solution containing pectin with different final concentrations, coded as group C2, preparing a group of composite degreasing solutions containing ammonium sulfate with different final concentrations, coded as group C3, the above-mentioned composite degreasing solution is an aqueous solution, which contains Each component and weight percentage content of each composition are shown in the table below:

[0048] Group C1 pectin Methylcellulose ammonium sulfate C11 0.1% 0.01% 3% C12 0.1% 0.05% 3% C13 0.1% 0.1% 3% C14 0.1% 0.15% 3% C15 0.1% 0.2% 3% Group C2 pectin Methylcellulose amm...

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Abstract

The invention discloses compound type degreasing liquid for extracting egg yolk immune globulin and an application thereof. The compound type degreasing liquid for extracting the egg yolk immune globulin comprises the following components in percentage by weight: 0.05-0.2% of pectin, 0.01-0.15% of polysaccharide, 3-10% of ammonium sulfate and the balance of water, wherein polysaccharide is selected from one of carrageenan, carboxymethyl cellulose, methyl cellulose and dextran sulfate. The compound type degreasing liquid and ammonium sulfate are used for separating and purifying the IgY in the egg yolk, the extraction content of the obtained IgY is high, the purity of the IgY is relatively high, and the activity of the IgY is kept good. The IgY with the relatively high purity can be obtained by adopting the method only through twice centrifugation; the production cost and time are substantially reduced; favorable conditions are provided for large-scale industrial production of IgY extraction.

Description

technical field [0001] The invention relates to the technical field of protein separation and purification, in particular to a compound fat-removing liquid for extracting chicken yolk immunoglobulin and its application. Background technique [0002] The bioactive substances extracted from eggs are of high value and have a wide range of uses in medicine, food, chemical industry, biology and other aspects. They have been a hot spot in the scientific research and development of egg products in my country in the past 20 years. In recent years, with the deepening of egg research and the improvement of separation technology, people have begun to study various protein components in eggs, especially γ-yolk immunoglobulin (IgY for short) in yolk globulin, also known as chicken yolk antibody . Vitelline globulin is one of the important proteins in egg yolk. It has the advantages of no need for blood collection during the preparation process, no cross-reaction with rheumatoid factor a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K16/02C07K1/14
Inventor 蔡朝霞佟晨瑶马美湖
Owner HUAZHONG AGRI UNIV
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