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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43914812" target="_blank" >RIV/60461373:22330/17:43914812 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/28676092:_____/17:N0000064

Výsledek na webu

<a href="http://www.agriculturejournals.cz/web/cjfs.htm?volume=35&firstPage=259&type=publishedArticle" target="_blank" >http://www.agriculturejournals.cz/web/cjfs.htm?volume=35&firstPage=259&type=publishedArticle</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/10/2017-CJFS" target="_blank" >10.17221/10/2017-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

Immunoglobulins (Igs) are one of the most important proteins in the organisms of animals. The highest concentration of Igs (predominantly IgG) in nature is detected in colostrum. 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 ELISA method. SDS-PAGE electrophoresis was used for purity determination of the final fraction of IgG. According to the obtained results, combination of precipitation, gel filtration and cross-flow filtration techniques enables to separate IgG fraction with purity up to 91% and yield up to 86.3%. Acid whey has higher yield in comparison to sweet whey and both ammonium and sodium sulfate have similar effectivity for precipitation of IgG. Final concentrate of IgG can be used as a standalone product or as additive for other food supplements.

Název v anglickém jazyce

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

Popis výsledku anglicky

Immunoglobulins (Igs) are one of the most important proteins in the organisms of animals. The highest concentration of Igs (predominantly IgG) in nature is detected in colostrum. 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 ELISA method. SDS-PAGE electrophoresis was used for purity determination of the final fraction of IgG. According to the obtained results, combination of precipitation, gel filtration and cross-flow filtration techniques enables to separate IgG fraction with purity up to 91% and yield up to 86.3%. Acid whey has higher yield in comparison to sweet whey and both ammonium and sodium sulfate have similar effectivity for precipitation of IgG. Final concentrate of IgG can be used as a standalone product or as additive for other food supplements.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

35

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

259-266

Kód UT WoS článku

000404566800011

EID výsledku v databázi Scopus

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