Premium
Partitioning of chicken egg white proteins in polyelectrolyte/salt aqueous two‐phase systems composed of polyethyleneoxide–maleic acid copolymer and potassium phosphate
Author(s) -
Kajiuchi Toshio,
ShinYa Yoshitsune,
Nagai Hidetada,
Fujiwara Koichi
Publication year - 2002
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.595
Subject(s) - polyelectrolyte , aqueous solution , copolymer , maleic acid , potassium phosphate , chemistry , polymer chemistry , lysozyme , ovalbumin , polymer , egg white , salt (chemistry) , phase (matter) , potassium , phosphate , chemical engineering , chromatography , organic chemistry , biochemistry , engineering , immune system , immunology , biology
Aqueous two‐phase systems were formed from solutions of a polyelectrolyte, polyethyleneoxide–maleic acid copolymer, and potassium phosphate. The properties of such aqueous two‐phase systems were highly dependent on pH. This was reflected in the partition behavior of three chicken egg white proteins: lysozyme, conalbumin and ovalbumin. Separability of these three proteins was improved by the use of the polyelectrolyte, in comparison with when uncharged polyethylene glycol (poly(1,2‐dihydroxyethane)) was used as a phase‐forming polymer. © 2002 Society of Chemical Industry