One-step purification of proteins from chicken egg white using counter-current chromatography.
Proteins present in chicken egg white are separated by counter-current chromatography (CCC) in one step using a cross-axis coil planet centrifuge (X-axis CPC). The separation was performed with an aqueous polymer two-phase system composed of 16% (w/w) poly(ethylene glycol) 1000 and 12.5% (w/w) dibasic potassium phosphate by eluting the lower phase at a flow-rate of 1.0 ml/min. From about 20 g of the crude egg white solution, lysozyme, ovalbumin, and ovotransferrin were resolved within 5.5 h. Each component was identified by 12% SDS gel electrophoresis with Coomassie brilliant blue staining.
Shibusawa
Y
Y
Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Science, Hachioji, Japan.
Kihira
S
S
Ito
Y
Y
D000818:Animals; D002021:Buffers; D002498:Centrifugation; D002645:Chickens; D002845:Chromatography / Q000295:instrumentation / Q000379:methods; D003207:Conalbumin / Q000302:isolation & purification*; D004529:Egg White; D004591:Electrophoresis, Polyacrylamide Gel; D009113:Muramidase / Q000302:isolation & purification*; D010047:Ovalbumin / Q000302:isolation & purification*; D010710:Phosphates; D011092:Polyethylene Glycols; D017680:Potassium Compounds
D002021:Buffers; D010710:Phosphates; D017680:Potassium Compounds; D003207:Conalbumin; D011092:Polyethylene Glycols; D010047:Ovalbumin; C013216:potassium phosphate; D009113:Muramidase