ISOLATION OF LYSOZYME FROM HEN EGG WHITE BY ION-EXCHANGE TECHNIQUES AND ITS SPRAY-DRYING DEHYDRATION
 
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Pol. J. Food Nutr. Sci. 2001;51(2):43–47
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ABSTRACT
The study presented here was aimed at application of the ion-exchange technique for separation of lysozyme from hen egg white and its dehydration by spray-drying method. Lysozyme sorption on an ion-exchanger was successively carried out with the use of the three techniques: sonication, mechanic shaking and stirring. The enzyme obtained in such a way was spray-dried with the use of Buchi Company dryer. The characteristics of the enzyme obtained in this way were compared with those of the freeze-dried preparation. Among the three ways of the lysozyme separation no statistically significant differences were found between the shaking and stirring techniques in respect of enzyme activity recovery. However, taking into account the relatively best experimental findings followed by an easy and non-expensive way of lysozyme adsorption by the chromatographic support, the stirring technique can be regarded as optimal solution to reach the goal. Spray-drying was carried out within a temperature range from 115°C to 155°C. The results of the analysis indicated the optimal conditions for lysozyme dehydration: input air temperature 135°C; output air temperature 70°C; aspirator efficiency 100% and the flow rate of drying air 600l/h. Those parameters yielded the preparation with a moisture content of 8.1-8.3% and the lysozyme activity of 21.100 to 22.450 U/mg. These results were similar to those for lysozyme obtained with freeze-drying (moisture 8.2%, activity 21.850 U/mg). The results of this study indicated clearly that spray-drying can be successfully used for dehydration of liquid lysozyme preparation.
ISSN:1230-0322