CAMPERI Silvia Andrea
Direct lysozyme separation from egg white by dye membrane affinity chromatography
MARIANO GRASSELLI; SILVIA A. CAMPERI; AGUSTÍN A. NAVARRO DEL CAÑIZO; OSVALDO CASCONE
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
John Wiley & Sons Ltd.
Año: 1999 vol. 79 p. 333 - 333
An affinity membrane from hydrophylised polyethylene hollow fibre as the support matrix was prepared. Red HE-3B was immobilised on the membrane and the adsorption behaviour of pure lysozyme solutions and homogenised egg white was investigated. Dye density (1.7 lmolml.1) and maximum binding capacity (26mg lysozymeml.1) are comparable to those of commercial gel matrices. Dynamic binding capacity did not change when residence time was reduced from 3 to 1min. A method for direct lysozyme separation from egg white was developed, with a productivity of 12 kg lysozyme m.3 h.1. The purity of the eluted lysozyme, as determined by HPLC, was 88%, with a recovery of 92%. Dynamic capacity was kept constant at 70% of the maximum binding capacity for at least 10 cycles through membrane regeneration with 0.1M NaOH and 1M NaCl. Functional properties of egg white, as judged by viscosity and foaming capacity measurements, did not change after the chromatographic lysozyme depletion.