Purification of monospecific polyclonal antibodies from hyperimmune bovine whey using immunoaffinity chromatography

Preparative Biochemistry & Biotechnology
P KonecnyW H Scouten

Abstract

Whey, a by-product of cheese production, is a potential source of proteins. Immunization of dairy cows in mid-lactation with mouse IgG and dinitrophenyl-keyhole limpet hemocyanin resulted in the formation of antibodies to these antigens in both blood serum and milk. The antibodies remained in whey during cheese making, and were isolated by immunoaffinity chromatography on matrices with immobilized antigens. The isolated monospecific antibodies were pure and retained their reactivity to antigens.

References

Jul 1, 1988·Journal of Dairy Science·S A Al-MashikhiS Nakai
Nov 27, 1985·Journal of Chromatography·A T AndrewsA J Owen
Aug 15, 1994·Journal of Biotechnology·N Labrou, Y D Clonis
Jul 1, 1994·Journal of Chromatography. a·P KonecnyW H Scouten
Jan 1, 1993·Critical Reviews in Food Science and Nutrition·C V Morr, E Y Ha
Sep 14, 2010·Journal of Animal Breeding and Genetics = Zeitschrift Für Tierzüchtung Und Züchtungsbiologie·D M GorbachM F Rothschild

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Citations

May 28, 2003·Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences·Vladimir I Muronetz, Timo Korpela

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