A two-step chromatographic procedure was developed for the isolation and purification of
hen IgY antibodies from egg yolk. The antibodies were completely separated from vitellin
and lipids by hydrophobic interaction chromatography followed by gel filtration. Almost no
residual yolk proteins, no immunoglobulin aggregates, and no antibody fragments could be
detected in the final extract. Moreover, the method described, guarantees the recovery of
antibodies of undiminished activity. Although the final yield is somewhat lower than that …