title: Rapid separation of lysozyme from chicken egg white by reductants and thermal treatment.
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.
authors.affiliation: Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan. Changhm@ccms.ntu.edu.tw
authors.forename: H M
authors.initials: HM
authors.lastname: Chang
authors.forename: C C
authors.initials: CC
authors.lastname: Yang
authors.forename: Y C
authors.initials: YC
authors.lastname: Chang
mesh_terms: D000818:Animals; D002645:Chickens; D004372:Ducks; D004529:Egg White / Q000032:analysis*; D006358:Hot Temperature; D009113:Muramidase / Q000302:isolation & purification*
chemical_list: D009113:Muramidase