Purification of chicken anti-bovine serum albumin antibody

Chicken anti-bovine serum albumin antibody was isolated by precipitation with albumin at pH 8.6 in 13 per cent NaCl, solution of the precipitate at pH 11.3–11.5 in 0.9 per cent NaCl, and separation of the antibody from the antigen by gel filtration at the same pH. The purified antibody precipitated...

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Veröffentlicht in:	Immunology 1971-10, Vol.21 (4), p.637-648
Hauptverfasser:	Schram, A C, Hwong, S J, Christenson, C P
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antibodies - isolation & purification Blood Protein Electrophoresis Cattle Chemical Precipitation Chickens Chromatography, Gel Female Hydrogen-Ion Concentration Immunoelectrophoresis Immunologic Techniques Iodine Isotopes Male Serum Albumin, Bovine Sodium Chloride
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Zusammenfassung:	Chicken anti-bovine serum albumin antibody was isolated by precipitation with albumin at pH 8.6 in 13 per cent NaCl, solution of the precipitate at pH 11.3–11.5 in 0.9 per cent NaCl, and separation of the antibody from the antigen by gel filtration at the same pH. The purified antibody precipitated its antigen and was precipitated by rabbit antiserum to chicken serum.
ISSN:	0019-2805 1365-2567