Aug 17, 2020
Purification of avian egg yolk immunoglobulins using the water dilution method and precipitation with isopropanol.
- 1University of the West Indies St. Augustine
- University of the West Indies
- angel.vaillant@sta.uwi.edu
Protocol Citation: Angel A Justiz-Vaillant 2020. Purification of avian egg yolk immunoglobulins using the water dilution method and precipitation with isopropanol. . protocols.io https://dx.doi.org/10.17504/protocols.io.bjvpkn5n
License: This is an open access protocol distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited
Protocol status: Working
We use this protocol and it's working
Created: August 17, 2020
Last Modified: August 17, 2020
Protocol Integer ID: 40591
Separate egg yolk from the egg white.
Add nine parts of distilled water to one part egg yolk.
Mix and stir slowly for 6.30 h at 4°C.
Centrifuge at 10 000 × g, at 4°C for 25 min to precipitate the lipids.
Collect the supernatant containing the IgY (water soluble fraction).
Slowly add 5 ml of cold isopropanol to the preparation, stirring constantly, and centrifuge at low spead.
Dilute the precipitate in PBS and adjust pH to 7.6. Calculate the protein concentration by ELISA. spectrophotometry or Bradford method.
Determine the purity of the preparation by SDS-PAGE.