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Isolation of Lysozyme from Hen Egg Albumen by Alcohol-Insoluble Cross-Linked Pea Pod Solid Ion-Exchange Chromatography |
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| Authors: | C-M. Jiang M-C. Wang W-H. Chang H-M Chang |
| Affiliation: | Author Jiang is with the Dept. of Food and Beverage Management, National Kaohsiung Hospitality College, Kaohsiung 800, Taiwan.;Authors Wang, Chang, and Chang are with the Graduate Institute of Food Science and Technology, National Taiwan Univ., Taipei 106, Taiwan. |
| Abstract: | ABSTRACT: Albumen from hen eggs was diluted 3-fold with 0.05 M NaCl solution at pH 4.0 and was further treated with 30% ethanol for 8 h. The supernatant (77900 U/mg protein) thus obtained was further diluted (2.5-fold) with distilled water and its pH value was adjusted to 8.0 before being subjected to alcohol-insoluble cross-linked pea pod solid (AICLPPS) ion-exchange chromatography for lysozyme isolation. Results showed that AI-CLPPS ion-exchange chromatography increased the purification to 68-fold with a 72% lysozyme recovery from the starting albumen. |
| Keywords: | hen egg albumen isolation of lysozyme alcohol-insoluble cross-linked pea pod solid (AI-CLPPS) ion-exchange chromatography |