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Selected Physico-Chemical Characteristics of Bovine Colostrum Immunoglobulin¹

Department of Food Science and Nutrition, Ohio Agricultural Research and Development Center, Columbus 43210

ABSTRACT

Three immunoglobulin preparations isolated from bovine colostrum by ammonium sulfate fractionation and repeated ion-exchange column chromatography on DEAE-Sephadex A-50 had sedimentation values ranging from 18.2 to 19.8 and extinction coefficients of 11.8 ± .2. Carbohydrate content was 10.78 ± .31% consisting of 5.13 ± .12% hexoses, 1.25 ± .05% fucose, 1.40 ± .05% sialic acid, and 2.90 ± .09% hexo-samines. The immunoglobulin preparations contained no free sulfhydryl groups. However, the total number of groups was 43.6 per mole of immunoglobulin based on an approximate molecular weight of 900,000, indicating that immunoglobulin contained 21 disulfide bonds per mole.

¹ Approved as Journal Series Article 86-72 of the Ohio Agricultural Research and Development Center, Columbus. This investigation was supported in part by Public Health Services Grant FD-00161 from the Office of Research and Training Grants, Food and Drug Administration