title: Determination of egg white lysozyme by on-line coupled capillary isotachophoresis with capillary zone electrophoresis.
abstract: An on-line coupled capillary isotachophoresis - capillary zone electrophoresis method for the determination of lysozyme in selected food products is described. The optimized electrolyte system consisted of 10 mM NH(4)OH + 20 mM acetic acid (leading electrolyte), 5 mM epsilon -aminocaproic acid +5 mM acetic acid (terminating electrolyte), and 20 mM epsilon -aminocaproic acid +5 mM acetic acid +0.1% m/v hydroxypropylmethylcellulose (background electrolyte). A clear separation of lysozyme from other components of acidic sample extract was achieved within 15 min. Method characteristics, i.e., linearity (0-50 micrograms/mL), accuracy (recovery 96+/-5%), intra-assay (3.8%), quantification limit (1 microgram/ml), and detection limit (0.25 microgram/mL) were determined. Low laboriousness, sufficient sensitivity and low running costs are important attributes of this method. The developed method is suitable for the quantification of the egg content in egg pasta.
authors.affiliation: Department of Food Preservation and Meat Technology, Institute of Chemical Technology Prague, Prague, Czech Republic. kvasnicf@vscht.cz
authors.forename: Frantisek
authors.initials: F
authors.lastname: Kvasnicka
mesh_terms: D002138:Calibration; D015387:Egg Proteins, Dietary / Q000032:analysis*; D004529:Egg White / Q000032:analysis*; D004573:Electrolytes / Q000737:chemistry; D019075:Electrophoresis, Capillary / Q000191:economics / Q000379:methods*; D005504:Food Analysis; D006863:Hydrogen-Ion Concentration; D009113:Muramidase / Q000032:analysis* / Q000592:standards; D012680:Sensitivity and Specificity; D013056:Spectrophotometry, Ultraviolet
chemical_list: D015387:Egg Proteins, Dietary; D004573:Electrolytes; D009113:Muramidase