양이온 계면활성제로 형성된 역미셀을 이용한 초유 Immunoglobulin G의 분리

• 발행기관: 한국축산식품학회
• 저자명: 노경현 임지영
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제1호, 80~85쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.03.31

영문 초록

This study was carried out to separate immunoglobulin G(lgG) from colostrum using reverse micellar extraction of cationic surfactant and to suggest suitable extraction conditions. The reconstituted colostrum powder was solubilized into a reverse micellar phase containing CDAB(cetyklimethylethyl ammonium bromide) by mixing equal volume of the aqueous and organic phase with constant stirring. The solubilization of proteins from the aqueous to the organic phase was manipulated by pH and ionic strength of the aqueous phase and concentration fo surfactant in the organic phase. Based on the SDS-PAGE and densitometry, about more than 90% of initial IgG was remained in the aqueous phase after reverse micellar extraction Although the aqueous phase contained lactoferrin and bovine serum albumin as minor components, about 93% of the total protein was IgG. The efficient extraction was achieved by the reaction of sodium phosphate buffer(pH 8) containing 50mM KCI and organic phase containing 100mM CDAB. The separation of IgG using reverse micellar extraction was simple, highly efficient and easy to be scaled up.

키워드

immunoglobulin G colostrum cationic surfactant reverse micelle