| Separation processing of lysozyme, ovotransferrin and ovalbumin from egg white proteins was studied. The proteins were
separated by ammonium sulfates and anion-exchange chromatography. Purity of the proteins was assayed by sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE). The results showed that the proteins were electrophoresis-pure. The specific activity of lysozyme was increased from 144.13 U/mg to 2 235 U/mg, and purification factor was 15-fold. Lysozyme recoveries were estimated to be 15.76%. Antibacterial probability of ovotransferrin was 48.84%. The procedure for separation lysozyme, ovotransferrin and ovalbumin from egg white was simple, fast, low-cost and suitable for industry. |
