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Separation of Egg White Lysozyme by Anionic Polysaccharides
Author(s) -
Yang ChingChuan,
Chen ChaoCheng,
Chang HungMin
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15833.x
Subject(s) - lysozyme , carrageenan , egg white , polysaccharide , pectin , chemistry , cellulose , food science , chromatography , biochemistry
ABSTRACT Anionic polysaccharides (Na‐alginate, Na‐carboxyl‐methyl‐cellulose, high methoxy pectin and κ‐carrageenan) were evaluated for their suitability towards simple and more efficient separation of lysozyme from salted or fresh duck eggs and hen egg whites for use in foods. Only κ‐carrageenan interacted and formed precipitates with lysozyme. Recovery of lysozyme from fivefold diluted salted duck egg whites was 60–65% and 78–81% from fresh duck and hen egg whites using 0.7%κ‐carrageenan. The recovered lysozyme from the salted duck egg whites was stable during storage at 4°C for 35 days.