• KSBB Journal
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• v.18 no.3
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• pp.202-206
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• 2003

A study of hen egg lysozyme extraction using reversed micelles and pressurized CO₂ phase was conducted. The relationship between the lysozyme extraction and water content (W/sub 0/) under the pressurized CO₂ conditions was investigated. The water content of the micellar organic phase was a significant parameter affecting the mass transfer of protein and enzymatic activity in reversed micellar process. It was found that the reversed micelles in the organic phase with pressurized CO₂ were larger than the organic phase without CO₂. Therefore, the extractionrate of lysozyme in the interface of the aqueous phase and the organic phase was increased. W/sub 0/ value was increased at the high surfactant concentration and the extraction rate of lysozyme was enhanced.