Separation of Egg White Lysozyme by Anionic Polysaccharides
Ching‐Chuan Yang, Chao‐Cheng Chen, Hung‐Min Chang
Journal of Food Science
Abstract
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
lysozyme recovery from salted duck egg whites 60–65%
“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.”
lysozyme recovery from fresh duck and hen egg whites 78–81%
“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.”
κ-carrageenan interacts and forms precipitates with lysozyme
“Only κ-carrageenan interacted and formed precipitates with lysozyme.”