한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권2호
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- Pages.458-464
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- 1999
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- 0367-6293(pISSN)
한외여과 공정을 이용한 고순도 향균 Lysozyme 의 분리 및 막 침착 특성
Separation of Highly Purified Antimicrobial Lysozyme Using Ultrafiltration and Characteristics of Membrane Fouling
- Lee, Eun-Young (Department of Foods and Nutrition, Ewha Women's University) ;
- Woo, Gun-Jo (Department of Foods and Nutrition, Ewha Women's University)
- 발행 : 1999.04.30
초록
난백 lysozyme은 박테리아 세포벽을 선택적으로 분해하므로 식품 가공 및 저장용 천연 식품보존제로서의 이용 가치가 높다. 농도(0.25, 0.5, 1.0%, w/v)를 달리한 난백 용액을 예비여과하여 얻은 여액(PFS)과 PFS를
The value of lysozyme as a natural food preservative is continuously increased due to its unique antimicrobial activity. To determine the optimum separation concentration among the various hen egg white protein (HEWP) concentrations (0.25, 0.5, 1.0, w/v), protein concentrations, lysozyme concentrations, specific activities (SA), and purification factors of prefiltered solution (PFS) and PM30 permeate solution (PMS) were compared. The purity of lysozyme separated at each step was analyzed and confirmed by gel permeation chromatography and electrophoresis. The fouling deposits on membrane were observed by SEM. The non-enzymatic proteins were removed over 99% by ultrafiltration (UF). The increased feed concentration did not contribute to the increase of SA. SA of PMS was 18 to 31 times higher than that of PFS. The optimum feed concentration was decided as 0.25% based on SA and purification factor. The non-enzymatic region of gel chromatogram was proved to be ovalbumin. The thickness of deposit on the UF membrane was approximately