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Parametric Study on the Enrichment of Immunoglobulin from Milk by Foam Fractionation

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Abstract

Foam fractionation is a promising method for separation and concentration of biochemicals. It is simple, easily scalable, inexpensive, and environment friendly. Foam fractionation thus represents an alternative to the traditional methods used for immunoglobulin enrichment. However, little, if any, literature exists documenting the utilization of foam fractionation in the enrichment of immunoglobulins. Milk were utilized as an immunoglobulin source to serve as examples of a real system in this study. The investigation examined the effects of varying five different process parameters: the initial pH value, the initial concentration of immunoglobulin, the nitrogen flow rate, the column height, and the foaming time. Experimental results demonstrated that immunoglobulin could effectively be enriched from milk by foam fractionation. The maximum enrichment ratio with pretreatment (using pH 4.6 precipitation) was 6.30 along with a more than 92 % recovery for IgG and an enrichment ratio of 5.1 with 85 % recovery for IgM.

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Authors and Affiliations

  1. Department of Chemical-Technical Analysis and Chemical Food Technology, Technical University of Munich, Munich, Germany

    Yen-Chih Chen & Harun Parlar

  2. No. 4, Yun-Ho Street, Taipei City, 10617, Taiwan

    Yen-Chih Chen

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  1. Yen-Chih Chen
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  2. Harun Parlar
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Correspondence to Yen-Chih Chen.

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Chen, YC., Parlar, H. Parametric Study on the Enrichment of Immunoglobulin from Milk by Foam Fractionation. Appl Biochem Biotechnol 170, 1589–1601 (2013). https://doi.org/10.1007/s12010-013-0272-5

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  • DOI: https://doi.org/10.1007/s12010-013-0272-5

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