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Determination of egg white lysozyme by on‐line coupled capillary isotachophoresis with capillary zone electrophoresis
Author(s) -
Kvasnička František
Publication year - 2003
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.200390108
Subject(s) - isotachophoresis , chromatography , capillary electrophoresis , acetic acid , lysozyme , chemistry , electrolyte , detection limit , capillary action , electrophoresis , egg white , biochemistry , materials science , electrode , composite material
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 m M NH 4 OH + 20 m M acetic acid (leading electrolyte), 5 m M ε‐aminocaproic acid +5 m M acetic acid (terminating electrolyte), and 20 m M ε‐aminocaproic acid +5 m M 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 νg/mL), accuracy (recovery 96±5%), intra‐assay (3.8%), quantification limit (1 νg/ml), and detection limit (0.25 νg/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.