METHOD FOR SEPARATING LYSOZYME FROM EGG-WHITE

The present invention relates to a method for separating lysozyme from egg-white which has a lysozyme fraction and an albumin fraction, without destroying the commercial utility of the lysozyme fraction or the albumin fraction. The method comprises the step of preferentially, reversibly binding the...

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Bibliographische Detailangaben
1. Verfasser:	REID, LORNE S
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a method for separating lysozyme from egg-white which has a lysozyme fraction and an albumin fraction, without destroying the commercial utility of the lysozyme fraction or the albumin fraction. The method comprises the step of preferentially, reversibly binding the lysozyme fraction of the egg-white to an affinity resin at about the natural pH of the egg-white by contacting the egg-white with the resin, separating the albumin fraction from the resin to leave the lysozyme fraction bound to the resin in a lysozymeresin complex, and eluting the bound lysozyme from the resin to obtain a lysozyme solution and reusable resin. The eluted lysozyme and the separated albumin fraction are further treated in separating processing lines to produce a commercial albumin fraction egg-white product and a commercial lysozyme product. The invention also deals with the preparation and compositions of suitable affinity resins for the reversible, preferential binding of lysozyme in egg white.