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Novel function of guanidine hydrochloride in reverse micellar extraction of lysozyme from chicken egg white
Author(s) -
Naoe Kazumitsu,
Shintaku Yukie,
Mawatari Yoko,
Kawagoe Mikio,
Imai Masanao
Publication year - 1995
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260480406
Subject(s) - lysozyme , ovalbumin , egg white , guanidine , chemistry , chromatography , extraction (chemistry) , hydrochloride , micelle , aqueous solution , biochemistry , biology , organic chemistry , immunology , immune system
The efficiency of guanidine hydrochloride (GuHCl) addition in the suppression of gel formation and the extraction of lysozyme during reverse micellar extraction from chicken egg white was investigated. A low concentration of GuHCl in the feed permitted the successful extraction of lysozyme in its native form without gel formation, which is perceived as a novel function of GuHCl. The highest recovery and specific activity of lysozyme were obtained at a GuHCl concentration of 0.06 M in 25 m M AOT reverse micellar extraction from 20‐fold‐diluted natural chicken egg white. Lysozyme and ovalbumin CD spectra in the corresponding GuHCl aqueous solutions revealed no changes in the higher order structures of the proteins. Furthermore, the specific activity of lysozyme in the feed was well preserved in the GuHCl system. © 1995 John Wiley & Sons, Inc.