Title:
糖タンパク質であるアビジンを単離および精製するプロセス
Document Type and Number:
Japanese Patent JP2006515559
Kind Code:
A
Abstract:
The present invention provides a process for the preparation of Avidin having a high purity of 98% from egg white, the said process comprising lyophilizing the homogenized egg white with buffer followed by equilibrating the lyophilized material with cation exchanger for an hour at a temperature range of 20° to 30° C.; filtering the mixture to obtain a filtrate and matrix residue; washing the matrix twice with buffer; separating the washings to obtain washed matrix; adding 0.01 M dye in buffer to the washed matrix; equilibrated for an hour at an ambient temperature; separating the supernatant; adding acetic acid to supernatant and dialysing the solution till it is decolorised to obtain pure Avidin.
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Inventors:
Lao, Mukkabili Benkata Subb
Gupta, Munishwanus
Roy, Ipsita
Gupta, Munishwanus
Roy, Ipsita
Application Number:
JP2004506570A
Publication Date:
June 01, 2006
Filing Date:
August 02, 2002
Export Citation:
Assignee:
Indian Institute of Technology
International Classes:
C07K14/465; A23J1/08; C07K1/18; C07K1/34
Attorney, Agent or Firm:
Hidesaku Yamamoto
Takaaki Yasumura
Natsuki Morishita
Takaaki Yasumura
Natsuki Morishita