A Two-Step Procedure for Purification of Hen Egg Yolk Immunoglobulin G: Utilization of Hydroxypropylmethylcellulose Phthalate and Synthetic Affinity Ligand Gel (Avid AL®)

A method for isolation of egg yolk IgG was performed by subjecting egg yolks to the delipidizing action of 5% hydroxypropylmethyl-cellulose phthalate (HPMCP) solution after dilutions of egg yolk with distilled water. Eightfold dilution of egg yolk with distilled water mixed with .25% (vol/vol) HPMCP was found to be effective for precipitation of yolk lipoprotein and recovery of Ig-rich supernatant. The lipid content in the supernatant after removal of the resulting precipitate was .4% of egg yolk. Immunoglobulin G remained in this supernatant, and was purified by affinity chromatography using Avid AL® synthetic ligand gel to isolate and purify the IgG. There was a high degree of purity of IgG recovered as assessed by SDS-PAGE and no loss in its biological properties.