title: Separation of gamma-globulins from porcine plasma by reversed micellar extraction.
abstract: Factors affecting the separation of gamma-globulins from porcine plasma using reversed micelles were screened based on a fractional factorial design. The optimal processing conditions for obtaining the maximum yield of gamma-globulins under various constraints of product purity were determined using response surface methodology (RSM) and nonlinear programming. Results showed that the pH and sodium chloride concentration of the aqueous phase, and the concentration of surfactant (bis-(2-ethylhexyl) sulfosuccinate sodium salt, AOT) of the organic phase were the most important factors affecting the extraction performance. An eighty-five percent product purity and ninety-seven percent yield were obtained under the extraction conditions of 400 mM NaCl, 350 mM AOT, and pH 7.0. The extract exhibited immunological reactivity against anti-pig IgG.
authors.affiliation: The Institute of Food Science and Technology, National Taiwan University, 59, Lane 144, Keelung Road, Scetion 4, Taipei, ROC.
authors.forename: T H
authors.initials: TH
authors.lastname: Yang
authors.forename: M G
authors.initials: MG
authors.lastname: Yet
authors.forename: C K
authors.initials: CK
authors.lastname: Hsu
authors.forename: B H
authors.initials: BH
authors.lastname: Chiang