Rapid and simple purification of lysozyme from the egg shell
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منابع مشابه
Rapid and simple purification of lysozyme from the egg shell membrane.
Lysozyme (EC 3.2.1.17) is a hydrolytic enzyme that cleaves the β-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, a major bacterial cell wall polymer. In the food industry, lysozyme is used as an additive mainly in the production of wine and beer. Lysozyme was found to be localized in the egg shell membrane. In this study, we found that lysozyme was e...
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AbstractESW as a natural byproduct, although non-hazardous and contains calcium, magnesium carbonate and protein, is commonly disposed in landfills without any pretreatment because it was traditionally useless. In this regards, we wish to report the synthesis of a novel CaO/Ca2Fe2O5 nanocomposite based on ESW. At the first, eggshell (ES) nanopowder was prepared by ball-milling. Then, the ...
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In this study, a series of laboratory tests were conducted to investigate the efficiency of hydroxyapatite (1-iAP)nanopowders towards adsorption of lysozyme from aqueous solution. In the present research. I RP nanopowderssynthesized from egg-shell characterized using SEM and FT-Ht. The adsorption of lysozyme was I mg/mL using0.1 g adsorbent in 100 mL of lysozyme solution. Adsorption data were f...
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Introduction & Objective: Egg white contains four high-quantity proteins which have numerous applications. In this research, a simple and efficient method for the purification of those proteins was designed and performed based on ion exchange chromatography. Materials & Methods: In this experimental study egg white was initially separated from insoluble substances by acidic pH. The resulti...
متن کاملRapid separation of lysozyme from chicken egg white by reductants and thermal treatment.
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 adde...
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