Antibodies, A Laboratory Manual, Second Edition, Edited by Edward A. Greenfield



Table of Contents

Expand All | Contract All

Isolation of IgY from Chicken Eggs: Sodium Sulfate Method

(Protocol summary only for purposes of this preview site)

To isolate chicken IgY from the yolk of chicken eggs, the yolks and the whites must be separated much in the way a cook does. Minimizing the egg white proteins is an important part of this process. One way to achieve this is to lay the yolks on top of a piece of Whatman 3MM filter paper containing a small hole. A needle is then inserted into the hole to pierce the yolk membrane, allowing the yolk (10 mL per average yolk) to be collected. Because the first step in the IgY isolation procedure is dilution of the yolk to 50 mL, collect the yolk in a 50-mL conical tube. The filter paper will retain the yolk membrane along with egg white protein. In this protocol, sodium sulfate is used to precipitate protein fractions differentially from the chicken egg yolk. Protocol 8 uses an alternative differential precipitation technique that uses Polyethylene Glycol 6000 instead of sodium sulfate.

Antibodies: A Laboratory Manual, Second edition
Antibodies: A Laboratory Manual, Second edition
Antibodies: A Laboratory Manual, Second edition

Search for information about other protocols included in the book: