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Haptoglobin is a serum protein that consists of two alpha and two beta chains connected by disulfide bridges. The alpha and beta chains are characterized by molecular weights of ~10 kDa and ~30 kDa respectively. It acts as a hemoglobin scavenger and has been associated with protease inhibitory activity. It is a positive acute phase reactant, the levels of which increase significantly in pigs in response to inflammation, tissue injury or disease. Haptoglobin is purified using a combination of affinity, gel filtration and ion-exchange chromatography steps.