鸡蛋清卵白蛋白与溶菌酶的两步超滤法分离

研究了两步超滤法分离鸡蛋清中卵白蛋白与溶菌酶的可行性。基于超滤机理分析了超滤过程中初始料液体积分数、pH值和跨膜压力等参数对膜通量、透过液蛋白质质量浓度的影响。在考察膜通量变化确定超滤时间的基础上,通过超滤试验获得最佳工艺条件:初始料液体积分数6.0%,pH值2.5,跨膜压力0.12 MPa。超滤产物纯度、回收率较高,卵白蛋白、溶菌酶的纯度分别为85.72%、87.21%,回收率分别为51.36%、62.58%。试验结果表明,两步超滤法可用于鸡蛋清卵白蛋白与溶菌酶的规模化、高效分离。

Separation of Ovalbumin and Lysozyme from Chicken Egg White Using Two-stage Ultrafiltration Technique

The possibility of using two-stage ultrafiltration technique to separate ovalbumin and lysozyme from chicken egg white was investigated. Based on the mechanism of ultrafiltration, main factors that affecting the permeate flux and total proteins concentration in permeating liquor, such as initial feed concentration, pH value and trans membrane pressure (TMP) were studied. After ascertaining the ultrafiltration time by examining the change of permeate flux, the optimum ultrafiltration conditions were supposed to be as the follows: initial feed concentration, 6.0%; pH value, 2.5; TMP, 0.12MPa. In these optimum conditions, purity and yield of ovalbumin was 85.72% and 51.36% respectively, and that of lysozyme was 87.21% and 62.58% respectively, implying that separation efficiency was satisfied. The experimental results show that it is feasible for two-stage ultrafiltration technique to separate ovalbumin and lysozyme from chicken egg white in bulk and high efficiently.