Method for extracting IgY (γ-livetin) from egg yolk

Patent metadata

Field	Value
Publication number	US-9605052-B2
Application number	US-201313956511-A
Country	US
Kind code	B2
Filing date	Aug 1, 2013
Priority date	Aug 1, 2012
Publication date	Mar 28, 2017
Grant date	Mar 28, 2017

Abstract

A method for extracting IgY (γ-livetin) from yolk is disclosed, which comprises the following steps: (A) providing a buffer solution, a yolk sample, and an inorganic salt solution; (B) diluting the yolk sample with the buffer solution to obtain a mixture, stirring the mixture for a predetermined time, and performing a centrifugation on the mixture to obtain a supernatant; and (C) adding the inorganic salt solution into the supernatant to salt out IgY, wherein a pH value of the buffer solution is in a range from 4.6 to 5.4, a salt concentration of the buffer solution is in a range from 0.05 M to 0.15 M, and a saturation degree of the inorganic salt solution is in a range from 30% to 60%.

First claim

What is claimed is:

1. A method for extracting γ-livetin (IgY) from yolk, consisting of the following steps:
(A) providing a buffer solution, a yolk sample, and an inorganic salt solution;
(B) diluting the yolk sample with the buffer solution to obtain a mixture, stirring the mixture for a predetermined time, and performing a centrifugation on the mixture to obtain a supernatant; and
(C) adding the inorganic salt solution into the supernatant to salt out IgY,
wherein a pH value of the buffer solution is in a range from 4.6 to 5.4, a salt concentration of the buffer solution is in a range from 0.05 M to 0.15 M, the predetermined time for stirring the mixture is 25 min or more, and a saturation degree of the inorganic salt solution is in a range from 30% to 60%.

2. The method as claimed in claim 1 , wherein the yolk sample is yolk of a chicken egg.

3. The method as claimed in claim 1 , wherein the salt concentration of the buffer solution is in a range from 0.08 M to 0.12 M.

4. The method as claimed in claim 1 , wherein the buffer solution is an acetate-based buffer solution or a citrate-based buffer solution.

5. The method as claimed in claim 4 , wherein the buffer solution is a sodium acetate buffer solution.

6. The method as claimed in claim 1 , wherein the yolk sample is diluted with the buffer solution in 8-10 folds in the step (B).

7. The method as claimed in claim 1 , wherein the inorganic salt solution is an ammonium sulfate solution.

8. The method as claimed in claim 1 , wherein the IgY obtained in the step (C) has a purity of 50% to 95%.

9. The method as claimed in claim 1 , wherein the IgY obtained in the step (C) has a yield of 45% to 98%.

10. The method as claimed in claim 1 , wherein the yolk sample is yolk of a chicken egg; the salt concentration of the buffer solution is in a range from 0.08 M to 0.12 M; the buffer solution is a sodium acetate buffer solution; the yolk sample is diluted with the buffer solution in 8-10 folds in the step (B); the predetermined time for stirring the mixture is 25 min or more; and the inorganic salt solution is an ammonium sulfate solution.

Assignees

• Univ Nat Taiwan Normal

Inventors

• Wang Yu-Chie
• Wang zong-ming

Classifications

• C07K1/303

  by salting out · CPC title

• C07K1/14

  Extraction; Separation; Purification · CPC title

• C07K1/30

  by precipitation · CPC title

• C07K1/145

  by extraction or solubilisation · CPC title

• C07K16/02 Primary

  from eggs · CPC title