We used thiophilic chromatography on T-gel, a resin of the structure agarose-O-CH2CH2SO2CH2 CH2SCH2CH2OH, to purify immunoglobulin G from "sweet" cheese whey. The purity of immunoglobulin G, as indicated by radial immunodiffusion, was 74% after a single chromatography on T-gel. Preparation of samples for adsorption onto thiophilic gels requires only the addition of salt (sodium/potassium sulfate) to the samples. Thus, this method may be suitable for large-scale whey IgG isolation. © 1994.
CITATION STYLE
Konecny, P., Brown, R. J., & Scouten, W. H. (1994). Chromatographic purification of immunoglobulin G from bovine milk whey. Journal of Chromatography A, 673(1), 45–53. https://doi.org/10.1016/0021-9673(94)87056-X
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