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http://dx.doi.org/10.14579/MEMBRANE_JOURNAL.2016.26.4.266

Separation of Lysozyme from Chicken Egg White by Ultrafiltration (1) - Dead-end Filtration of Egg White Solution -  

Park, Hye-Ri (Department of Engineering Chemistry, Chungbuk National University)
Youm, Kyung-Ho (Department of Engineering Chemistry, Chungbuk National University)
Publication Information
Membrane Journal / v.26, no.4, 2016 , pp. 266-272 More about this Journal
Abstract
The separation and purification of lysozyme enzyme from chicken egg white (CEW) solution was studied using the dead-end filtration. The optimum operation conditions of the dead-end filtration reveal that the maximum value of permselectivity of lysozyme to the other proteins of ovalbumin and conalbumin in the CEW solution was tested with change of molecular weight cut-off (MWCO) of ultrafitration membrane and pH of the CEW solution. The optimum operation conditions for the efficient permeable separation of lysozyme from the CEW solution are that the membrane MWCO is 30 kD and the pH of CEW solution is 11. At this optimum operation conditions, the maximum value of permselectivity of lysozyme to total proteins in CEW solution is about 83.
Keywords
ultrafiltration; dead-end flitration; chicken egg white; lysozyme; protein separation;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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