Abstract
ABSTRACTHigh‐purity immunoglobulins (Ig), which may be useful for immunologic supplementation of food products, were isolated from Cheddar cheese whey in a one‐step process using avidin‐biotinylated yolk immunoglobulin (IgY) column chromatography. Yolk antibodies specific to bovine IgG (IgYIgG) were biotinylated with biotinyl amido‐hexanoic acid‐N‐hydroxy‐sulfo‐succinimide ester without any notable effect on antigen‐binding activity, and coupled to immobilized avidin columns. The resulting avidin‐biotinylated IgYIgG columns, with binding capacity of 50–55% (w/w percent ratio of IgG to immobilized IgYIgG), were used for specific binding of IgG from cheese whey. Elution with a commercially available eluent (Actisep) or 0.1 M glycine‐HCl buffer at pH 2.8 yielded IgG with purity of 99% by radial immunodiffusion.
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