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Rapid Separation of Lysozyme from Chicken Egg White by Reductants and Thermal Treatment
Abstract
Reductants (0.1-2.0% ascorbic acid, cysteine, or cystine and 0.04-1. 0% beta-mercaptoethanol) were added to 5-fold diluted, salted duck egg whites (commercially and laboratory prepared) and fresh egg whites (chicken and duck), and subsequently the mixtures were heated at 70 degrees C for 1-10 min. The maximal recovery and purification fold of lysozyme obtained from fresh chicken egg whites added with 1. 0% ascorbic acid were 78% and 2.4, respectively. Storage tests showed that the obtained lyophilized lysozyme powder after dialysis was stable when refrigerated at 4 degrees C for 3 months.
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“Reductants such as β-mercaptoethanol were used at low concentrations (0.4-1.0%) to separate the protein in a rapid method (Chang et al., 2000).”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Chang et al., 2000
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“%) to separate the protein in a rapid method (Chang et al., 2000).”
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Metadata
- Authors
- Chang, H.-M., Yang, C.-C., & Chang, Y.-C.
- Affiliations
- National Taiwan University (TW)
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-01-21
- Volume
- 48
- Issue
- 2
- Pages
- 161-164
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2051256343
- Cited by
- 44
- References
- 18
- Citations by year
- 2024: 2 · 2022: 2 · 2021: 1 · 2019: 3 · 2018: 2 · 2017: 2 · 2016: 4 · 2015: 5 · 2014: 6 · 2013: 5 · 2012: 2
- FWCI
- 0.24
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein purification and stability
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Keywords
- lysozyme, chicken egg white, egg white proteins, vitamin C, cysteine, cystine, 2-mercaptoethanol, reducing agents, heat treatment (food and biological processing), protein purification, freeze-drying, protein stability, storage stability
- MeSH terms
- Animals, Chickens, Ducks, Egg White, Hot Temperature, Muramidase
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