Discontinued Goat anti-Chicken IgY (H&L), Affinity purified, Unconjugated
AS99 003 | Clonality: Polyclonal | Host: Goat | Reactivity: Chicken IgY (egg yolk immunoglobulin)
Replaced by AS10 727
- Product Info
Purified IgY (whole protein) emulsified in Freud's adjuvant
Host: Goat Clonality: Polyclonal Purity: Affinity purified in two steps: total IgG. (1), followed by purification on Immunogen (2), in PBS pH 7.4. Format: Liquid Quantity: 2,5 mg (1,2 mg/ml) Storage: Store at 4°C; make aliquots to avoid working with a stock. Please remember to spin the tubes briefly prior to opening them to avoid any losses that might occur from material adhering to the cap or sides of the tube. Tested applications: ELISA (ELISA) Recommended dilution: 1 : 8 000 (ELISA) Expected | apparent MW:
Confirmed reactivity: Chicken IgY (egg yolk immunoglobulin) Not reactive in: No confirmed exceptions from predicted reactivity are currently known
- Additional Information
Additional information (application): Anti-IgY antibodies (0,1 mg/ml) at a dilution 1: 8 000 were found to generate absorbance 1,0 at 650 nm after 10 minutes of incubation with DAKO® One-Step Substrate System at room temperature
IgY is an immunoglobulin found in a bird egg yolk – therefore named IgY. This protein is accumulated in egg yolk to provide passive immunoprotection to a hatched chick. On a molecular level IgY differs slightly from mammalian immunoglobulin found in serum called IgG.
Delipidation of egg yolk
* Dilute the egg yolk 1:10 with destiled water.
* Adjust the pH to 5.0 with 0.1 N HCl.
* Mix together and let it stand for at least 2 hours at 4°C.
* Freeze at -20°C for 24 hours. (Good way to store egg yolk for future processing)
* Thaw slowly at 4-6°C overnight.
* Filtrate on Whatman No. 52 filter paper at 4°C or centrifuge at 16 000 xg for 25 minutes at 4°C.
* Collect the supernatant (WSF - water soluble fraction) which contains IgY.
This method is suitable for "rough" total IgY purification for testing as well as for applying on affinity column.
If the supernatant contains particles, it should be filtrated before loading on the column.
Method involves handling larger volumes compare to for example precipitation methods.
References Kim H. Abd Nakai S. (1996) Immunoglobulin separation from egg yolk: a serial filtration system. J.Food Sci. 61(3):510-512.
Kim H. And Nakai S. (1998) Simple separation of immunoglobulin from egg yolk by ultrafiltration. J.Food Sci. 63(3):485-490.
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AS03 027 | Clonality: Polyclonal | Host: Hen
Replaced by AS10 683 Chicken IgY immunoglobulin fraction (10 mg)