Isolation of chicken immunoglobulins (IgY) from egg yolk

Abstract

Separating individual proteins from complex mixtures of molecules is the basis of many biochemical investigations. The method describes the separation of immunoglobulin Y (IgY) from chicken eggs using a series of physical and chemical separation techniques. The separation is rapid, and the success of each step is readily viewed on an SDS-polyacrylamide gel. IgY identity can be confirmed on a Western blot probed with enzyme-labeled anti-lgY antibodies. The method is a good illustration of protein separation when there is no enzyme activity to follow. © 2003 by The International Union of Biochemistry and Molecular Biology.