Rapid separation of lysozyme from chicken egg white by reductants and thermal treatment |
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| Authors: | Chang H M Yang C C Chang Y C |
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| Affiliation: | Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan. Changhm@ccms.ntu.edu.tw |
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| 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. |
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