IgG Antibody from Hen Egg Yolks: Purification by Ethanol Fractionation

Abstract

ABSTRACT A procedure was developed for large‐scale preparation of IgG antibodies from egg yolks. The supernatant from egg yolks was obtained after an initial 9–fold dilution with water. The lipids in the supernatant were then almost completely eliminated from the water‐soluble protein fraction containing the antibody, by precipitation with 60% ethanol and filtration. Yolk antibody was purified from the lipid‐free water‐soluble protein fraction by ethanol fractionation at final concentration 30% (pH unadjusted), and again at 25% (pH 7.4). The purified fraction was composed of >99% pure IgG. Recovery of antibody was calculated as 40%.