Method for removing lipoprotein and lipid in goose/duck yolk by using freezing method

A technology of duck yolk and lipoprotein, applied in the direction of immunoglobulin from eggs, etc., can solve the problems of consumption, large organic matter, large dilution factor, etc., and achieve the effect of reducing costs

Inactive Publication Date: 2014-08-20
ANHUI SCI & TECH UNIV
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  • Description
  • Claims
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Problems solved by technology

[0006] 1) Organic matter precipitation method, agent solvent precipitation method, amino acid salt or sodium sulfate method, polyvinyl alcohol (PEG) method, octanoic acid method, water dilution method (WD method), supercritical gas extraction method (SFE method), The biggest disadvan...

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  • Method for removing lipoprotein and lipid in goose/duck yolk by using freezing method

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Embodiment Construction

[0020] A method for removing lipoproteins and lipids in goose and duck egg yolks by freezing, the specific steps are as follows:

[0021] Wash and disinfect the fresh eggs produced by ducks that have been immunized against gosling plague vaccine, separate the protein and egg yolk, take 1 part of the egg yolk by volume and add 3 times the same volume of distilled water to dilute, stir well, put it into a plastic bucket, and store it at -18°C Freeze for 24 hours or more and ensure that it is frozen firmly. You can take it out and thaw it, filter it, and get a colorless and transparent filtrate, which can be used for the next step of immunoglobulin IgY purification, or add preservatives for medicinal use.

[0022] Table 1 is the extraction result obtained by taking 100 duck eggs as an example.

[0023] Table 1 The relationship between the amount of water added to duck eggs and the extract

[0024] Egg weight (g)

Egg yolk weight (g)

Amount of water added (ml)

...

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Abstract

The invention discloses a method for removing lipoprotein and lipid in goose/duck yolk by using a freezing method. The method comprises the following steps of (1) cleaning and disinfecting a fresh egg laid by a goose/duck supplementarily immunized by using a goose vaccine; (2) separating egg white from yolk; (3) extracting 1 part of separated yolk according to a certain volume, adding 3 times of distilled water with the same volume to dilute, uniformly stirring, and storing under freezing at the temperature of 18 DEG C below zero for 24h and longer to ensure that the yolk is solidly frozen; (4) taking out the solidly frozen yolk, unfreezing, and filtering to obtain colorless and transparent filtrate capable of purifying immunoglobulins IgY. The goose vaccine in the step (1) is a gosling plague vaccine, a goose paramyxovirus vaccine or an avian influenza vaccine. By using a physical freezing separation method, a yolk sediment is sufficiently utilized, and no chemical organic solvents are adopted, so that the cost can be remarkably reduced.

Description

technical field [0001] The invention relates to a method for removing lipoprotein and lipid in goose and duck egg yolk by freezing method. Background technique [0002] Antibody (immunoglobulin, Ig) refers to a type of antibody that is synthesized and secreted by plasma cells and can specifically recognize and bind to corresponding antigens after the body is stimulated by foreign antigenic substances. globulin. The geese and ducks immunized with specific antigens can produce corresponding specific antibodies. Studies have confirmed that the yolk of poultry has a concentration effect on antibodies, making them continuously stored in the yolk. This antibody is called yolk antibody (Immunoglobulin of yolk) , IgY), egg yolk antibody is a major discovery in the field of biological science research today. [0003] Separation, extraction and purification of IgY: The separation is mainly to remove the high content of fat and lipoprotein in egg yolk to obtain the water-soluble frac...

Claims

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Application Information

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Owner ANHUI SCI & TECH UNIV
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