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Separation of immunoglobulins from colostrum using methods based on salting-out techniques

Author

Listed:
  • Volodymyr Skalka

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Nikolay Shakhno

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Jiří Ečer

    (MemBrain s.r.o., Stráž pod Ralskem, Czech Republic)

  • Ladislav Čurda

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

Abstract

This study aimed to obtain a purified IgG fraction from bovine colostrum using salting-out precipitation methods as base techniques. As the first step after skimming of colostrum, isoelectric precipitation or rennet coagulation were used for casein removal. IgG concentrations in raw material and final products were determined using the ELISA method. SDS-PAGE electrophoresis was used for purity determination of the final fraction of IgG. According to the obtained results, the combination of precipitation, gel filtration, and cross-flow filtration techniques enables to separate the IgG fraction with purity up to 90% and yield up to 91%. Acid whey has a higher yield in comparison with sweet whey and both ammonium sulphate and sodium sulphate have similar effectivity for precipitation of IgG. The final concentrate of IgG can be used as a standalone product or as an additive to other food supplements.

Suggested Citation

  • Volodymyr Skalka & Nikolay Shakhno & Jiří Ečer & Ladislav Čurda, 2017. "Separation of immunoglobulins from colostrum using methods based on salting-out techniques," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(3), pages 259-266.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:10-2017-cjfs
    DOI: 10.17221/10/2017-CJFS
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