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. 2017 Jul 31;23(10):790–797. doi: 10.1002/psc.3027

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© 2017 The Authors. Journal of Peptide Science published by European Peptide Society and John Wiley & Sons Ltd.

This is an open access article under the terms of the Creative Commons Attribution‐NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.

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IgY purification from chicken egg yolk. (A) Optimization for extraction condition of IgY from delipitated egg yolk solution. Lane 1, IgY (standard control). Proteins (lanes 2–4) precipitated by 30, 35, 40, and 45% (w/w) (NH₄)₂SO₄, respectively, were subjected to SDS‐PAGE. (B) IgY purification from egg yolk extract by peptide column at pH 2.5 and 3.0. (C) Confirmation of IgY purity by SDS‐PAGE. Lane 1, molecular weight marker (Precision Plus Protein^TM All Blue Standards, Bio‐Rad). Lane 2, IgY (standard control). Lane 3, egg yolk extract before peptide column purification. Lane 4, flow‐through solution. Lane 5, eluted fraction at pH 2.5. Lane 6, flow‐through fraction. Lane 7, eluted fraction at pH 3.0 in B. Arrows in panels A and C indicate the bands of IgY.