Rapid separation of lysozyme from chicken egg white by reductants and thermal treatment |
| |
| Authors: | Chang H M Yang C C Chang Y C |
| |
| Institution: | Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan. Changhm@ccms.ntu.edu.tw |
| |
| Abstract: | Reductants (0.1-2.0% ascorbic acid, cysteine, or cystine and 0.04-1. 0% beta-mercaptoethanol) were added to 5-fold diluted, salted duck egg whites (commercially and laboratory prepared) and fresh egg whites (chicken and duck), and subsequently the mixtures were heated at 70 degrees C for 1-10 min. The maximal recovery and purification fold of lysozyme obtained from fresh chicken egg whites added with 1. 0% ascorbic acid were 78% and 2.4, respectively. Storage tests showed that the obtained lyophilized lysozyme powder after dialysis was stable when refrigerated at 4 degrees C for 3 months. |
| |
| Keywords: | |
| 本文献已被 PubMed 等数据库收录！ |
|
