Preparation and Purification of Immunoglobulin Y from Egg Yolk of Immunized Hens

Two purification methods of egg yolk immunoglobulin (IgY) based on precipitation using charcoal-PEG and dextran-PEG were developed. These methods were com- pared with chloroform extraction and polyethylene glycol (PEG) precipitation methods. The results showed that protein contents were high with chloroform method (12.8 mg/ml) followed by dextran-PEG (10.5 mg/ml), charcoal- PEG (8.13 mg/ml) and PEG method (4.4 mg/ml). The purity of resultant IgY was homogeneous with dextran-PEG method followed by charcoal-PEG method, less purity was in PEG method followed by chloroform extraction method.